|1.||Round brinjals / egg plants / baingan / gundu badane kayi / vanakaaya / katharikkai 3-4|
|2.||Oil few drops|
|3.||Green chilies 3-4 or to taste|
|4.||Tamarind juice to taste|
Garlic cloves 4-5
Blog post: What are the Benefits of Garlic?
|6.||Coriander leaves few sprigs|
|7.||Salt to taste|
Wipe them with a cloth.
Coat brinjals with oil.
Slit each brinjal.
on the stove.
Set flame to low.
a brinjal directly on the burner and cook
till the skin turns to black.
Hold the brinjal stalk and rotate to cook another side.
Repeat the above procedure till all the sides, and the bottom, of the brinjal are cooked evenly and fully.
aside the brinjal for a few minutes.
Gently touch the brinjal. If it is not too hot, remove its black skin.
As the black residues stick to your fingers while removing the skin, wash your fingers frequently.
If you set aside the brinjal for more time, it might be difficult to remove the skin.
keep aside to cool.
the green chilies and fry them till a few
brown spots appear on their skin.
In a utensil, squeeze the brinjal, chilies,
garlic, salt and
coriander leaves, with your fingers, till you get a thick pulp.
chutney / egg plant chutney is ready.
|1.||You can cook the brinjal or egg plant in water also, instead of cooking directly on the burner. However, the chutney may be less tasty.|
|2.||If round brinjals are not available, use long brinjals. The chutney, however, may be less tasty.|
|3.||Season the brinjal chutney if you want it to be tastier. The unseasoned chutney though will be healthier.|