Coimbatore Style Brinjal Chutney

2 tsp oil

1/2 tsp mustard seeds

1 cup onion, finely chopped

Heat oil in a pressure pan, allow mustard seeds to splutter, add onion, sauté till onion turns light brown.

1 cup tomatoes, chopped

3 green chilies. finely chopped

1 and 1/4 tsp salt

1/2 tsp turmeric powder

Add tomatoes, green chilies, salt and turmeric powder, sauté till tomatoes softens.

1 cup potato, peeled and diced

10.9 ounces eggplant, chopped

1 cup water

Add potatoes. eggplant, water, mix well, close the pan and cook for 3 whistles. Once cooled, open the pan, mash the chutney with the masher (no need to filter the water before mashing).

Taste Note: Tastes AWESOME 

Source: kannammacooks