2 Medium sized Brinjals, chopped
1 Tbsp Urad dal
3- 4 Dry red chillies
Small piece of Tamarind
Salt to taste
1 Tbsp Oil
For Tempering :
1/2 Tbsp Oil
1 Tsp Mustard Seeds
1 Tsp Urad dal
Few curry leaves
Pinch of Hing
Heat oil in a pan and add the chopped brinjals. Fry them for couple of minutes or till they turn brown color.
Remove and keep aside.
Next add the urad dal and roast them till the color changes. Remove and keep aside.
Now add the dry red chillies and roast them for a minute.
Mix everything along with tamarind and salt, grind to a smooth paste adding little water.
For Tempering, heat oil in a pan and add the mustard seeds, once they spluttering, add the urad dal followed by curry leaves and hing.
Add the tempering to the chutney and serve with dosa.