Egg plant chutney...

INGREDIENTS:

1 medium size eggplant, sliced.
1 small onion, diced.
1/2 tbsp garam masala.
1/2 tsp salt.
1/2 tbsp red chili powder.
4-5 tbsp olive oil.
3-4 red chilies.
2 sprig curry leaves.
1/2 tsp mustard seeds.
1/2 cup tamarind water or 1 tsp pulp.

METHOD:

Combine the first 5 ingredients with 2 tbsp oil and saute.  Add little water and cook until its soft and cooked enough.  Let it cool.  Blend everything together in a blender and keep aside.  
Heat oil , add the mustard seeds, red chilies and curry leaves.  When it crackles add the blended mixture,  tamarind water and bring it to boil.  Add salt to taste and serve with idli.

VARIATION;
Use 1 cup diced tomatoes, cook with eggplant, instead of using tamarind water.

"ENJOY COOKING AND EATING"