Brinjal Chutney/ Eggplant Chutney
By: Helen
Published: Tuesday, February 26, 2013 - 11:36am

Ingredients




Brinjal -3
Tomato - 2 big
Red chillis - 4/5
Urad dhal - 1 tbsp
Salt
Oil for frying
Asafoetida

Preparation

1 1. Heat 2 tbsp of oil in a heavy bottom frying pan. 2 2. Add urad dhal & fry until it becomes golden color. Then remove the fried urad dhal from pan and keep it in a plate. Let it cool. 3 3. Next add red chillis to the same oil, fry it for a minute & take the red chillis out of frying pan & place it in the same plate. 4 4. Now add the sliced brinjal, tomato, asafoetida & salt. Fry until the tomato & brinjal gets cooked. Once brinjal & tomato are cooked, allow it to cool. 5 5. When all the fried mixture are cooled, add them to the mixer & grind to paste. 6 6. Brinjal chutney is ready.  Brinjal chutney will be yummy with hot idli & dosa.

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Brinjal Chutney/ Eggplant Chutney