Appetizers- Eggplant Chutney

Serve as an accompaniment to dinner or as a dip with raw vegetables, crackers, bread or chips.Makes 1 1/2-2 cups1 small eggplant1/4 cup fresh shredded coconut (unsweetened)1/2 tomato, coarsely chopped6 small green chili peppers (more if desired), coarsely chopped2-3 red chili peppers, coarsely chopped1/2 onion, coarsely chopped2 small slices of fresh ginger4 tablespoons corn oil1/2 teaspoon asafoetida powder*1 teaspoon mustard seeds1 teaspoon urad dal*1/4 teaspoon tamarind paste*1 teaspoon saltCut up eggplant in chunks. (Do not peel eggplant.) Combine coconut, tomato, green and red chilies, onion and ginger and set aside. Pour 3 tablespoons corn oil into a skillet and heat until oil is hot, but not smoking. Add eggplant and fry until it becomes soft. Transfer cooked eggplant to a platter and set aside. Pour remaining 1 tablespoon corn oil into the skillet and heat over medium heat. When the oil is hot, but not smoking, add the asafoetida, mustard seeds and urad dal. Cover and fry until mustard seeds pop and urad dal is golden brown. Add coconut mixture to skillet and sautE, stirring, for 3 to 5 minutes. Remove from heat and add tamarind paste. Transfer mixture to a blender or food processor and grind coarsely, adding a small amount of water if necessary. When ingredients are coarsely ground, add the eggplant and salt and process briefly until eggplant is coarsely ground.