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BRINJAL CHUTNEY

Smitha Kalluraya
A delicious chutney / dip made from roasted brinjal
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Course Side Dish
Cuisine south indian
Servings 4 serving

Ingredients
 

  • 1 or 2 Brinjal, round ones
  • gooseberry size Tamarind
  • Jaggery, - little ( optional )
  • Salt, to taste

For Masala ( To roast )

  • 1 1/2 tsps Split Black gram/ Urad dal
  • 3 - 6 Red Chilli, - based on your spice level
  • 2 - 3 pinch Asafoetida/ hing
  • few Curry Leaves

To Temper :

  • 1 + 2 tsps Coconut Oil / Any oil, ( to roast n to temper)
  • 1/2 tsp Mustard seeds
  • few Curry Leaves

Instructions
 

  • Wash the eggplant and pat dry.Rub its surface with a thin coat of oil.Keep it for roasting, on open flame.
  • Keep turning the eggplant in between every 2-3 mins,so that it gets cooked everywhere completely and uniformly.
  • Let the eggplant cool for 5-10 mins. Later peel its charred skin,discard the stem.Now roughly chop the brinjal into pieces.
  • Heat a kadai with a little oil and roast urad dal ,red chillies ,curry leaves and hing.
  • Fry till dal turns golden n chillies turn crisp.
  • In a mixer first take all the roasted masala. Once they become a coarse powder,add the brinjal chunks,salt,tamarind and jaggery .Give it just 1 or 2 pulse. it should not become smooth paste.
  • Prepare the tempering.In a small kadai ,take oil.Add mustard seeds.Once they splutter add curry leaves.Switch off .Pour this tempering on chutney.
  • Serve brinjal chutney with rice / idli / dosa / roti / jolada rotti etc . Serve brinjal chutney with rice / idli / dosa / roti / jolada rotti etc .

Notes

  • I've roasted eggplant on direct fire. If you want you can use grill / oven / coal .
  • If you want you can boil / roast brinjal and later mash them too. But you will compromise with the taste. The smoky flavor takes this chutney to a new level.