Brinjal chutney - 2

Ingredients:

Brinjals (preferably the lengthy ones, if not available small, round ones will do) - 2
Tomatoes - 3 (medium sized)
Salt - to taste
Dry red chillies - 2
Chana (yellow gram) dal - 1 tbsp
Urad dal - 1 tbsp
Methi (fenugreek) seeds - 1 tsp
Jeera (cumin seeds) - 1 tsp
Mustard - 1 tsp
Hing (Asafoetida) - a pinch
Coriander - a small bunch
OR
Curry leaves - a twig
Salt - to taste
Oil - 2 tbsp

Method:
Heat oil in a pan and add chana dal, urad dal, methi, jeera, mustard, red chillies, curry leaves and hing. Fry till the chana dal and red chillies turn brown. Cut brinjals and tomatoes into small pieces, and add it to the seasoning. Add salt and turmeric powder, cover and cook for a few minutes. When brinjals are tender, remove from fire. When it reaches room temperature, grind everything together in a mixer without adding water. Add 1 tsp of sugar if you don't prefer your chutneys to be tangy. This chutney usually has a batter-like consistency, and can be had to rice, idlis and dosas.