Brinjal Chutney

Got bored of Coconut chutney...Try this Brinjal chutney. It is an excellent side dish for traditional idli's and dosa's. 

You Need:

Eggplant - 1 no

Tamarind pulp - 2 tsp

Tomato - 1/2 no

Coriander seeds - 1 tsp

Green chilli - 3 to 4 nos

Salt - To taste

For tempering:

Mustard seeds - 1 tsp

Curry Leaves - Few

Oil - As needed

Wash the eggplant and place it directly on medium low flame. Cook till the skin turns to black completely and brinjal looks little shrunk as in the picture. Turn the brinjal constantly so that it is evenly cooked.  Place the brinjal directly on medium flame until the skin turns to black completely and the brinjal looks a little shrunken. Remove from heat and let it cool. 

Peel the skin and remove the pulp. Add tamarind, green chillis, tomato, coriander seeds and salt to the eggplant pulp. Grind it to a fine paste. 

Take a non stick pan, add 2 tsp of oil. Once heated, add the ingredients given under tempering. Then add the grinded paste and cook for 3 to 4 min in medium flame. 

Yummy brinjal chutney is now ready. The simplicity of these dishes which make it to be more attractive by working women. You can store this in fridge for a week.