BRINJAL CHUTNEY

A healthy, tasty and spicy brinjal recipe which is an ideal side dish for rice. It’s a recipe from Udupi-mangalore and Konkani recipes.

INGREDIENTS:

Brinjal - 3 

Tamarind small lemon sized

Green chilli - 3

Salt to taste

Asafeotida - pinch

Jaggery - 1 tsp

For Seasoning:

Ghee - 1 tsp

Mustard seeds - 1 tsp

Urad dal - 1/2 tsp

Red chilli - 1

Curry leaves

METHOD:

1. Wash the brinjal and cut each into 4 pieces.

2. Cook this until soft (it may take 10-15 min) and switch off the flame.

3. Cool the brinjal pieces to room temperature. (Drain the water, don't discard it).

4. Peel the skin of brinjal and transfer the brinjals to a serving bowl.

5. Add salt, tamarind pulp, jaggery and asafeotida. Mix well.

6. Now add chopped green chilli and start mashing with your hands.

7. In a small pan/ Kadai, heat ghee and add mustard seeds,Urad dal and red chilli. When mustard seeds splutters add curry leaves.

8. Pour this seasoning to the brinjal bajji/ chutney and give a final mix. Add little water(in which brinjal cooked) if required.

9. Serve this with hot steaming rice.