



Brinjal Chutney
Ingredients
For Tempering
For Curd And Brinjal Chutney
For Garnish
Instructions
-
Firstly soak the chopped egg plate in salt, water and keep aside for further use.
-
Then heat oil in a pan and add chana dal, mustard seeds, urad dal, dry red chillies, curry leaves and saute for a few seconds.
-
Now add onion, garlic, ginger and saute for a minute then add the chopped eggplant and cover it and cook for 10 minutes on medium heat.
-
Remove the lid and stir everything once then add degi red chilli powder, turmeric powder, asafoetida and saute for 2 minutes or until fragrant.
-
Now add tamarind pulp, jaggery, peanuts saute for a minute then cover and let cook for 3-4 minutes.
-
Remove off the flames and grind it into a fine paste.
-
Remove in a bowl and add salt, sesame seed oil and mix everything properly.
-
Serve in a serving bowl and garnish with sesame seed oil, degi red chilli powder, coriander leaves.
For Curd And Brinjal Chutney
-
In a bowl add curd prepared half Baingan mixture, salt and mix everything together
-
Serve in a bowl and garnish with coriander leaves, sesame seed oil, degi red chilli powder.