Eggplant-Cucumber Chutney
Thanks to CSA member Maya Tatineni for sharing another of her wonderful Indian recipes! Maya says: “...here is one we tried the other day with the eggplants and cucumbers that we found in our weekly pickup - it has been a big hit at home with our family. I love eating this with bread, my daughter loved it with rice and dal, my husband ate it spread on whole wheat tortillas which he then rolled up - there's just so many ways to eat this!”
1 tablespoon olive oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 teaspoon split yellow peas
1 teaspoon urad dal* (small white lentils), optional
1 sprig curry leaves*, optional
2 Japanese eggplant, diced
3 to 4 green chilies, or to taste
1 tablespoon tamarind paste*
Salt to taste
2 cucumbers, peeled, seeded, diced
Heat oil in pan. Add mustard and cumin seeds and stir briefly until they start popping. Add the split yellow peas and urad dal; fry 2 to 3 minutes, until they are browned, but not burned. Add curry leaves and cook another minute or two.
Add eggplant and sauté until tender. Cool the mixture and then grind into a paste with chilies, tamarind paste and salt. Mix the ground eggplant mixture with the cucumber and serve.
*Available in most Indian grocery stores.