Pumpkin/eggplant(aubergine)/carrot Chutney

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 1/2 teaspoons oil, divided
• 250 g pumpkin, cubed
• 1/2 cup grated coconut (freshly grated is best)
• 1 teaspoon tamarind paste
• 2 tablespoons urad dal (split skinned black gram) or 2 tablespoons dried yellow lentils (if you're using eggplant instead of pumpkins)
• 1/4 teaspoon asafetida powder (hing)
• 3 fresh red chilies
• salt

Recipe

• 1 heat 1/2 teaspoon oil in a skillet over medium and add the chopped pumpkins (+approximately 1/4 cup water if you're using carrots instead of pumpkins).
• 2 saute for 1 minute and then cover.
• 3 after 5 minutes, uncover, stir, and cover.
• 4 and now after another 5 minutes remove the pumpkin from the skillet and keep aside.
• 5 in the same skillet add the remaining 1 teaspoon oil, urad dal (or yellow lentils if you're using eggplant instead of pumpkin), and red chilies and fry until the dal start turning pale brown; add the asafoetida powder just around the time when you think the dal is starting to turn pale brown (the powder shouldn't be fried too much!).
• 6 grind the above fried mixture in a grinder along with grated coconut and salt, and grind coarsely, without water.
• 7 now add the tamarind paste and cooked pumpkin and grind until it is a coarse paste.
• 8 don't add water unless it is too thick; add upto 1 tablespoon water if required.
• 9 serve with rice, bread, chappatis, you name it!