Onion Tomato Eggplant Chutney

1 and 1/2 Big Onion (Medium Size), Finely Chopped
4 Tomatoes, Finely Chopped
5 Indian Eggplants, Finely Chopped

3/4 Tsp Coriander Seeds
3/4 Tsp Cumin Seeds

Make powder out of Coriander Seeds and Cumin Seeds. Do NOT add prepared powders, freshly ground gives more taste. (If you couldn't make freshly crushed, add 1/2 Tsp Ground Coriander and 1/2 Tsp of Ground Cumin)

2 Tsp Oil
1/2 Tsp Mustard Seeds
2 Tsp Urad Dal
1 Tbsp Channa Dal
11 Curry Leaves
5 Green Chilies, lengthwise cut into 2 pieces

1 and 1/4 Tsp Salt
1/4 Tsp Turmeric powder
1 and 3/4 Cup Water

Pour Oil in heated pressure cooker. Add Mustard Seeds, when it starts spluttering, add Urad Dal and Channa Dal. Add chopped Onion, Curry Leaves, Green Chillies and saute for 2 minutes. Add Eggplant and fry for 2 more minutes. Add Tomatoes and saute for 2 more minutes. Add crushed Cumin and Coriander Seeds. Add Turmeric powder, Water and Salt. Close the pressure cooker and cook for 3 whistles in Medium Flame.

Allow it to cool. Filter the water and mash, add the filtered water back.

Taste Note: Tastes Awesome.

Source : Ani