Eggplant Chutney (Vankaya chutney)

Ingredients

Vankayalu 5 (Chopped into medium sized cubes)
Garlic Cloves 6-7 or more if you are garlic freak
Peanuts ¼ cup (Roasted)
Jeera 1 tsp
Oil 2-tsps
Tamarind
Coriander ½ cup (Finely chopped)
Red chili 6-7 or to your taste
Salt to taste

1. Place a wide pan on the stove.
2. Add oil and all the above ingredients to the pan.
3. Once egg plant chunks are little soft then remove the pan from heat.
4. Let the mixture cool for 5 min.
5. Once the mixture is cool enough, grind it to a paste.
6. Finally mix chutney with finely chopped coriander or cilantro.
   
   Enjoy it with rice and ghee.