Ingredients

1. Oil – 1 tsp
2. Brinjal (small) – 6
3. Green chillies – 2
4. Dry chillies – 2
5. Garlic cloves (big) – 2
6. Tomato (chopped) – 1
7. Water – 1/2 cup
8. Coriander leaves – 1/4 cup
9. Tamarind paste (concentrated) – 1/2 to 3/4 tsp
10. Chilli powder – 3/4 tsp
11. Salt - as per taste

Seasoning/Tadka

12. Oil – 2 tsp
13. Mustard seeds – 1/2 tsp
14. Curry leaves – 10

Method

1. Chop the vegetables and keep it ready.
2. Heat the vessel with oil, add brinjal, stir for 3 to 4 mins until the brinjal gets a roasted colour.
3. Add garlic, green chillies and dry red chillies and roast for about 1 to 2 mins.
4. Add chopped tomatoes, chilli powder and roast for about 3 mins.
5. Add water and cook for about 10 to 15 mins. Stir in between until it is cooked.
6. Add salt, coriander leaves and switch it off.
7. Allow the vegetable upma to cool.
8. Put all the ingredients, also tamarind paste in a grinder or mixer, grind it to a smooth paste and keep it ready.

Seasoning/Tadka

9. Heat the vessel with oil and when hot, add mustard seeds and curry leaves, allow it to sizzle.
10. Transfer the paste to the vessel and allow it to cook for 5 mins on simmer with the lid closed. Switch it off.
11. Serve with idli, pesarattu, dosa or upma.

Notes

1. You can use dry tamarind as well. Take a small lemon sized portion of dry tamarind and soak in warm water.
2. Cook the brinjal well. Otherwise the rawness of brinjal taste will be there and the chutney will not taste good.
3. Add a little water if the chutney is too thick. Adjust water according to the consistency you want.