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This Brinjal Chutney is prepared by roasting an eggplant or brinjal on high flame and then blending the peeled eggplant with various spices. This chutney goes well with hot rice and ghee.
Ingredients:
Brinjal – 1, large sized
Dry Red Chillies – 4
Green Chilli – 1
Coriander Leaves – 2 tbsps
Tamrind pulp – 2 tsps
Sugar – 1/4 tsp, optional
Curry Leaves – 5
Mustard Seeds – 1 tsp
Bengal Gram – 2 tsps
Black Gram – 1 tsp
Oil – 2 tbsps
Asafoetida – 2 pinches
Salt to taste
Method:
- Place the brinjal directly on medium flame until the skin turns to black completely and the brinjal looks a little shrunken.
- Remove from heat and let it cool.
- Fry dry red chillies, bengal gram, black gram and 1/2 tso mustard seeds separately in 1/4 tsp oil for each.
- Add coriander leaves and fry for 2 mins on medium flame.
- Peel the skin of the brinjal and collect all the pulp.
- Blend the brinjal pulp with tamarind pulp, fried ingredients, green chillies, salt and sugar into a smooth paste.
- Heat remaining oil in a pan, add mustard seeds, and curry leaves. When mustard seeds start to splutter, add asafoetida and season it on top of this chutney.
