|1.||Round brinjal, eggplant, aubergine, gundu badane kayi, baingan, vanakaaya or katharikkai 3|
|2.||Oil few drops|
|3.||Green chilies 2-3 or to taste|
|4.||Tamarind, small piece|
|5.||Curry leaves 1 sprig|
|6.||Coriander leaves few sprigs|
|7.||Coconut gratings 2 tablespoons|
gram or chana 1 teaspoon
|9.||Salt to taste|
for soaking brinjal, 1 tablespoon
brinjal into four pieces.
Add to a utensil containing water.
Add salt. Mix.
To reduce the bitterness that may be present in the brinjal, add a few teaspoons of rice flour and mix.
Keep aside for about 15 minutes.
Drain the water.
Add fresh water.
Mix and drain.
Bring to boil about 1 cup of water.
Add brinjal. Mix.
Cover and cook till the brinjal becomes soft.
Switch off the stove.
Remove the brinjals from the stalk.
Keep aside to cool.
few drops of oil.
Cut and add green chilies.
Fry till some brown spots appear.
coconut, roasted chana, curry leaves, salt, tamarind, chilies and
coriander, to a paste with stalk and water.
Switch the blender off and on, 3-4 times, to get a coarse mixture.
chutney or eggplant chutney is ready.
|TIPS||Brinjal Chutney Recipe|
|1.||Add a tablespoon of curd and mix to make the eggplant chutney tastier.|
|2.||Add a tablespoon of roasted peanuts instead of roasted gram to make this side dish extra rich.|
|3.||Prepare a tempering with items like oil, mustard and curry leaves and add it to the chutney and mix to make it tastier.|