Wash and remove the stalks from the brinjals.
Cut them into thin slices lengthwise and immerse in water to prevent dis coloration.
Heat a cup of water in a pan and when it comes to a boil, add the sliced brinjals.
Cover with lid and cook for 4 to 5 mins over medium flame till the brinjals get cooked soft. It should be mushy when you press it.
Drain and set aside to cool.
Add coconut, green chillies, roasted gram dal, tamarind, salt and little water and grind to a coarse paste.
Now add the cooked brinjals to the mixie jar and once again grind to chutney consistency by adjusting the water
The chutney can be thin or thick depending on your preferred choice.
Transfer to a serving bowl.
Heat a tempering pan with oil.
When hot, add mustard seeds and let it splutter.
Add urad dal and roast to a golden brown.
Add curry leaves and let it get roasted for 10 to 15 secs to become crisp.
Pour the entire tempering over the ground chutney.
Brinjal chutney is ready to be served with idli or dosa.