1 full egg plant
5 garlic slices
3 red chillies
2 tablespoon of channa dhaal
Asafoedita & salt as required
Step 1 : Keep egg plant in microwave and heat for 6 mins, every 2 mins, open and turn sides so it is cooked uniformly , other option is to directly fry / steam in pan with no oil for 15 mins.
Now peel off the skin (it would come like a banana's peel) and cut into small pieces
Step 2 : Fry oil in a pan, add mustard seeds, curry leaves, garlic, channa dhaal, tomatoes , red chillies and fry till tomatoes and garlic turns to light brown. Then switch off pan, add the egg plant and salt. Allow it to cool down for 5 mins
Step 3 : Add the mixture in mixie and grind well. Garnish with curry leaves.
You will get a chutney which is onion free but there will be no smell of eggplant since we have cooked it completely.
Would be a great combination with idly ,dosa. I liked it with Roti too.