Monday, 4 May 2009

Aubergine chutney/brinjal chutney






INGREDIENTS

Brinjal -1big
Cashewnuts-1tbsp
Channadal-1tbsp
Coriander
Curry leaves-10
Green chilies-4
Hing (optional)-pinch
Mustard seeds-1tsp
Oil-2tbsp
Salt to taste
Tamrindjuice-1tbsp
Tomato-2
Urad dal-1tsp

Method


  1. Fry eggplant and keep aside
  2. Heat oil add mustard,cumin,ginger garlic,cashewanuts ( nuts are optional)
  3. Add green chilli curryleaves,hing and tamrind and tomatoes cook till soft and well done add fried aubergine and saute and put in a blender
  4. Add tempering of mustard,channadal, uraddal,curryleaves and redchillies.
  5. Serve hot with rice or chappattis
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