Eggplant Chutney-Julie and Senthil

1 medium to large eggplant

1/2 medium sized onion

2 medium sized tomatoes

2 large jalapenos

3/4 cup water

1 1/2 teaspoon salt

1/4 teaspoon turmeric

1 teaspoon tamarind sauce

1 1/2 teaspoon brown sugar

1/2 cup freshyly chopped cilantro

SEASONING: Prepare separately

1 tablespoon cooking oil

1/2 teaspoon black mustard seed

1 teaspoon uaad dal

1/4 cup curry leaves

Slice the eggplant into 1/2 inch thick circular segments. Coursely chop the onion and the tomatoes. Remove stalks from jalapenos. In a large microwavable bowl, add the water, eggplant, onions, tomatoes and jalapenos. Stir in the salt, turmeric, tamarind sauce, brown sugar and cilantro. Microwave, covered, on HIGH, for 1 hour, stirring occasionally. When finished, place the mixture in a blender or food processor and chop for about 15 seconds, or until the chutney has the consistency of a thick stew.

Seasoning:
In a small frying pan, heat the cooking oil on a medium high setting. Add mustard seed and heat through until the seeds start to pop. After most of the seeds have popped, add urad dal and curry leaves. Saute' the seasoning mixture for 10 to 15 seconds. Stir the seasoning into the chuney. Mix well and serve warm.