Step-by-Step Instructions

1. 1.Prepare Eggplant for Air Frying

   Cut 3 eggplants into any desired shape. Transfer the cut eggplant pieces to a bowl. Add salt, 2 tablespoons of cooking oil, and 1/2 teaspoon of turmeric powder. Mix well to coat all the eggplant pieces evenly.

2. 2.Air Fry the Eggplant

   Place the seasoned eggplant pieces in the air fryer basket. Air fry at 370°F (188°C) for 3 minutes. After 3 minutes, open the air fryer, flip the eggplant pieces, and air fry for another 3 minutes at 370°F (188°C) until tender. Check for tenderness with a knife.

3. 3.Mash Eggplant and Add Curry Powder

   Transfer the roasted eggplant to a bowl. Add 1 tablespoon of curry powder (a blend of red chili, coriander, and cumin) to the eggplant. Mash the eggplant and curry powder together using a pestle or a fork until well combined.

4. 4.Prepare Coconut and Spice Paste

   In a mortar, add 5-6 garlic cloves, 1 teaspoon of cumin seeds, a small piece of tamarind, and 5-6 green chilies. Grind these ingredients until a coarse paste is formed. Then, add 1 measuring cup of fresh or frozen coconut to the mortar and grind again until well combined with the spices.

5. 5.Combine and Mix Chutney

   Transfer the ground coconut and spice mixture to the bowl with the mashed eggplant. Mix everything thoroughly until all ingredients are evenly distributed.

6. 6.Prepare and Add Seasoning

   In a small pan, heat 1 tablespoon of cooking oil. Add 1 teaspoon of urad dal, 1 teaspoon of cumin seeds, 1 teaspoon of mustard seeds, and 1/4 teaspoon of turmeric powder. Cook until the seeds splutter and the dal turns golden brown. Pour this hot seasoning over the chutney. Add 2 tablespoons of chopped coriander and 1 sprig of curry leaves. Mix well.

7. 7.Finish with Lime Juice

   Squeeze the juice of 1 lime into the chutney. Mix one final time to incorporate the lime juice.

8. 8.Serve

   Serve the Eggplant Coconut Chutney with naan, steamed rice, or grains of your choice.