Mixed Vegetable Chutney (Eggplant, Tindora, Chow Chow, Carrot and Tomato Chutney)

1 Tsp Oil
Asafoetida
1 Tbsp Urad Dal
7 Red Chilies

2 Cups Eggplants, Chopped (6 Indian Eggplants)
1 and 1/4 Cup Tindora, thinly Sliced (15 Tindora)
1 Cup Chow Chow, Chopped (1 Small Size)
1/2 Cup Carrot, Chopped(1 Medium)

3/4 Tsp Salt
1/2 Cup Water

1 and 1/2 Cup Tomatoes, Chopped (2 Large)

Pour Oil in a heated pan, add Asafoetida, Urad Dal and Red Chilies. Saute until the color of the dal changes.

Add all the vegetables except tomato, Salt and Water, mix well and cook for 5 minutes in Medium.

Add Tomatoes, mix well and cook for 5 more minutes. Check whether the vegetables are cooked. For me, all the vegetables cooked, except tindora, so i cooked for another 5 minutes, stir often during last 5 minutes.

Allow it to cool and grind.

Taste Note: Tastes not that good, probably because it was not spicy enough, will prepare it one more time with added chilies and i am pretty sure the chutney will taste good, when its spicy.

This time, i added only 3 Red Chilies and it tasted really sweet. I like my chutney to be spicy.

Source: Healthy, Green and Spiritual

My 2nd Try

1 Tsp Coriander Seeds
1 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 3/4 Tsp Ground Coriander and 3/4 Tsp of Ground Cumin)

2 Tsp Oil
1/2 Tsp Mustard Seeds
2 Tsp Urad Dal
1 Tbsp Channa Dal

11 Curry Leaves
7 Green Chilies, lengthwise cut into 2 pieces

2 Cups Eggplants, Chopped (6 Indian Eggplants)
1 and 1/4 Cup Tindora, thinly Sliced (15 Tindora)
1 Cup Chow Chow, Chopped (1 Small Size)
1/2 Cup Carrot, Chopped(1 Medium)

1 and 1/2 Cup Tomatoes, Chopped (2 Large)

1 and 1/2 Tsp Salt
1/4 Tsp Turmeric powder
2 Cups Water

Pour Oil in heated pressure cooker. Change the stove to Medium, Add Mustard Seeds, when it starts spluttering, add Urad Dal and Channa Dal. Add Curry Leaves, Green Chillies and saute for few seconds.

Add chopped Chow Chow, Tindora, Carrot and fry 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, 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 Spicy and Awesome.

Source : I modified this chutney by following Ani's Onion, Tomato & Eggplant Chutney.