BRINJAL/ EGGPLANT CHUTNEY

Being south Indian means we often have idli/dosa at home. And having the regular chutney with it can be boring. Both for the cook as well as the eater. Hence it is necessary to have variety of chutney options in hand. Also it is a good practice to include all types of veggies in all ways possible.

This is a quick chutney using the long green brinjal. The texture of brinjal after it is cooked is velvety and smooth which is apt for a chutney.Best thing is it is difficult to identify the brinjal in this chutney.

Recipe Source here

INGREDIENTS:

Brinjal – 1 long green one

Garlic – 3-4

Red Chilly – 2-3

Urad Dal – 1 tblspn

Turmeric powder – 1/4 tsp

Tamarind – 1 small lemon size

Jaggery/ Sugar  – 1 tsp

Oil – 1 tsp

Salt to taste

For Seasoning/ Tadka:

Oil – 2 tsp

Mustard seeds – 1/2 tsp

Shallots – 1-2

Urad Dal – 1 tsp

Asafoetida – 1/4 tsp

Curry Leaves – 1 stem

INSTRUCTIONS:

1. In a pan add little oil, add chopped garlic, red chilly and urad dal and toss it till golden brown.
2. Remove it and blend it in blender with little water.
3. In the same pan add 1 tsp oil and saute the chopped brinjal.
4. Add turmeric powder and salt.
5. Once nicely sauteed, add little tamarind water and cook the brinjal till soft and mushy.
6. Add it to the garlic-red chilly- urad dal mixture with jaggery and blend it till smooth. Add more tamarind if required.
7. In a tadka pan, heat 1 tsp oil.
8. Once hot splutter mustard seeds.
9. Add urad dal.
10. Add finely chopped shallots and fry them till golden brown.
11. Add asafoetida powder and curry leaves.
12. Pour them over the chutney and mix well.

Enjoy with idlis or dosa.