VANKAYA, DOSAKAYA PACHADI (EGGPLANT AND CUCUMBER CHUTNEY)

Vankaya (eggplant) - 1 medium or long violet variety 250 gms
Dosakaya (lemon cucumber or Andhra yellow cucumber or cucumber what we use for sambar) --- 1 cup cut in to 1/2 inch pieces
Green chilies – 6-8 or according to your taste
Tomato – 1 medium
Coriander seeds --- 1 tab sp
Cumin seeds – 1 tea sp
Urad dal – 1 tab sp
Tamarind --- 1 inch pieces 2no.
Salt to taste
Oil – 1 tab sp
METHOD:---
Heat a fry pan and dry roast coriander seeds, urad dal, cumin seeds, fry till light brown color remove from heat and let it cool.
Cut eggplant and green chilies, tomato in to small pieces and peel the skin of cucumber and chop it in to small pieces keep cucumber pieces in a cup and leave a side.
Now heat oil in the same pan and add chopped eggplant and green chili and tomato pieces add salt to taste cover and cook till vegetables become soft(no need to add any water) stir in between.
Add tamarind pieces stir once and remove from heat and let cool.
First grind coriander, cumin seeds and urad dale in to a coarse powder then add cooked vegetables with tamarind and grind in to a smooth paste.
At the end add chopped cucumber pieces and run the blender or mixe for 1 sec. and your eggplant and cucumber chutney is ready
Don’t run the blender too long after adding the cucumber pieces, cucumber pieces should be like that only then only you can get crunchy cucumber pieces when you eat the chutney (I hope you understand this point)
This chutney is a great choice for hot rice and a drop of ghee on it and even with dosa and idli also yes with pongali too yummmmmmm