Heat 1 tablespoon oil in a kadai or pan, add mustard, cumin and let them splutter.
3 Tablespoon Oil, ¼ Teaspoon Mustard, ¼ Teaspoon Cumin
Now add urad dal, channa dal, sauté until urad dal turn light golden.
2 Teaspoon Urad dal, 1 Teaspoon Channa dal
Add asafoetida curry leaves, sauté for few seconds and turn off the heat.
few Curry leaves, pinch Asafoetida
Transfer these spices into a small bowl and allow them to cool.
Heat remaining oil in the same pan on medium low flame, add red chillies, green chillies and garlic.
3 Tablespoon Oil, 2 Red chillies, 2 Green chillies, 3 cloves Garlic
Saute for a minute, add eggplant cubes, tomatoes, salt and cook until eggplants are soft.
1 large Eggplant, 1 large Tomatoes, Salt
Turn off the heat and allow the vegetables to cool down.
First grind the spices to a coarse powder.
Add cooked vegetables, pulse just once or twice and transfer the chutney to a bowl.
Enjoy eggplant chutney/vankaya pachadi with hot steamed rice and pappu.