Eggplant Potato and Tomato Chutney

1 Cup Potato, Chopped (I used 1 Potato from the Picture)
1/2 Tsp Salt
1/2 Cup Water

Add potato, salt, water, cook in medium flame for 5 minutes.

2 Cup Eggplant, Chopped (I used 1/4 of the Eggplant from the Picture)
1/2 Cup Water

Add eggplant to the potato, add water, mix well and cook for 5 more minutes.

1 Tbsp Oil
1/4 Tsp Mustard Seeds

1/2 Cup Shallots, Chopped into Lengthwise Pieces
3 Serrano Peppers, Chopped into Lengthwise Pieces

Heat oil in a pan, add mustard seeds, when it starts to splutter, add onion, serrano pepper, saute for 2 minutes in medium flame.

1 Cup Tomato, Chopped
1/2 Tsp Salt
1/4 Tsp Black Pepper Powder

Add the cooked potato, eggplant and tomato to the fried items. Allow it to cook for 5 more minutes.

Mash with the potato masher.

Cilantro, Chopped to Garnish

Garnish with Cilantro.

Taste Note: Tastes GREAT
Serves: 2
Source: Mom