Pumpkin/Eggplant(Aubergine)/Carrot Chutney

1. 1

   Heat 1/2 teaspoon oil in a skillet over medium and add the chopped pumpkins (+approximately 1/4 cup water if you're using carrots instead of pumpkins).

2. 2

   Saute for 1 minute and then cover.

3. 3

   After 5 minutes, uncover, stir, and cover.

4. 4

   And now after another 5 minutes remove the pumpkin from the skillet and keep aside.

5. 5

   In the same skillet add the remaining 1 teaspoon oil, urad dal (or yellow lentils if you're using eggplant instead of pumpkin), and red chilies and fry until the dal start turning pale brown; add the asafoetida powder just around the time when you think the dal is starting to turn pale brown (the powder shouldn't be fried too much!

6. 6

   ).

7. 7

   Grind the above fried mixture in a grinder along with grated coconut and salt, and grind coarsely, without water.

8. 8

   Now add the tamarind paste and cooked pumpkin and grind until it is a coarse paste.

9. 9

   Don't add water unless it is too thick; add upto 1 tablespoon water if required.

10. 10

    Serve with rice, bread, chappatis, you name it!

* Per serving · 4 servings · Values may vary.

No additional tips available.