Smoked Eggplant Chutney

I'm not a big fan of eggplant.I try to avoid eggplant dishes :)
This is actually a recipe my mom takes pride in.This is the only eggplant dish I actually like.
So let me share this with you.

Eggplant - 1 medium
Shredded Coconut 4 tablespoon
Fried Gram - 2 tablespoon
Tamrind pulp 1 tsp
Jaggery powdered 1tsp
Green Chillies 1 or more depending on the heat
Coriander leaves a few
Turmeric a pinch
Salt to taste

For tempering
Oil 1 tsp
Mustard seeds 1/2 tsp
Hing a pinch
Curry leaves 4

Spread a teaspoon of oil evenly over the eggplant.Switch on the stove and place the eggplant directly over the flame. Turn it every now and then so that it get evenly cooked.This is basically for the smoky effect.You can do the same in an oven too.Brush oil all over the eggplant, prick some holes , preheat to 550F and cook for about 15 minutes.Check with a fork if the insides are soft.Set aside to cool.


Once cooled, peel the skin and mash the eggplant.
In a blender add coconut, fried gram,turmeric, green chillies,coriander leaves, tamrind and jaggery and salt. Make a paste.
Now add the eggplant and just pulse the blender.

Add the tempering and your chutney is ready. Enjoy with idli, dosa or hot steaming rice.