Vankaya Dosakaya Pachadi (Eggplant - Lemon Cucumber Chutney)

Veggies - Heat 2 tsp of Oil in a pan and fry 4 medium Eggplants, chopped, ¼ tsp of Turmeric Powder and Salt as needed for 15 minutes on low heat and keep aside. In the same pan, heat a tsp of Oil and fry 6 whole Green Chillies for 2 minutes. Cut a small Lemon Cucumber (Dosakaya) into thin and small pieces and keep aside.

Chutney - Grind fried chillies, ½ tsp of Cumin Seeds, 5 Garlic Cloves, chopped, 1 tsp of Tamarind Paste and Salt. Add fried brinjal and grind once and then add choped cucumber and grind again. Keep aside in a bowl.

Tempering - Heat 2 tsp of Oil in a pan, saute 1 Red Chilli, ¼ tsp of Mustard Seeds, ¼ of tsp Cumin Seeds. After they splutter, add ½ tsp of Black Gram Dal (Urad Dal), ½ tsp of Channa Dal and few Curry Leaves and remove from heat. Add this to the chutney bowl and mix well. Garnish with few Coriander Leaves.