Tangy Tamarind Brinjal Chutney - IOL

Add oil to a pot and heat. Add the mustard seeds, cumin seeds and fenugreek seeds. Allow them to sizzle.

Add the curry leaves, onion, garlic and green chillies. Mix and cook until the onions are soft and translucent. Now add the coriander, cumin, Kashmiri chilli powder, and turmeric powder. Mix, allowing the spices to cook briefly.

Add the brinjal and season with salt. Stir well until the brinjal is nicely coated in the masala. Cover and cook until the brinjal starts to soften but still holds its shape.

Pour in the chopped tomatoes and stir. Allow it to cook for a few minutes. Add the tamarind concentrate and a little water. Cover and cook until the brinjal is completely soft and the flavours come together.

Garnish with fresh coriander leaves.

Serve with my mielie rice kitchadi, plain rice, or bread.