By Dr.Sirisha Potluri
Home grown tomatoes & eggplant, cilantro & curry leaves too! Sauté tomatoes, eggplant, green chili, some tamarind, garlic until they are soft. While grinding add few Amla pieces, 1 tablespoon of coconut pieces, 1 tablespoon of sesame seeds. Add thinly diced Indian cucumber pieces to the chutney along with thinly diced red onions and cilantro. Add dry thadakha to the chutney and enjoy as a dip or in brown rice or quinoa. Adjust the tamarind as Amla is also tangy.
