Kathirikai(Brinjal or Aubergine) Chutney

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1 big Kathirikai/Brinjal/Aubergine/eggplant
2 tomatoes
2 onion
2 green chilly
1 tbsp raisins or 2 Dates
4-5 sprigs of Coriander
1/2 cup of Mint leaves
2 tbsp chana dal/Bengal gram
Rock salt
1/2 tsp Cumin powder

1.Apply oil on the outer skin of an eggplant.
  Roast the eggplant on direct flame.
  Or bake the eggplant in a preheated oven 
  of 250 C for 20 mins.

2.Peel the charred skin and mash the flesh 
  in a blender.Do not over mash it..
  Small chunks of the eggplant flesh gives a 
  good bite..Transfer in a dish....
  Slice onions and tomatoes..

3.Heat 2 tsp oil.Add the chana dal and roast 
  them until golden brown color.Throw it on 
  the blender..Add the onion,chilly and 
  dates/raisin .Fry until the onion gets 
  light brown color.Transfer them to the blender.

4.In the same pan,fry tomato wedges for few  
  mins.Add the corianders and mint leaves ,
  fry them along with the tomato for a minute.
  Transfer this to the blender.

5.Add required amount of rock salt and 
  cumin powder.Grind all the content to a 
  smooth paste.Add few tbsp of water 
  if required.

6.In the pan,heat a tsp of oil,and add 
  mustard seeds,allow it to splutter.
  Add the eggplant flesh and the ground paste.
  Mix well and serve.

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