This chutney is extremely easy to put together. Roasting the eggplant on an open flame is the only time consuming part. But otherwise, it hardly takes any time.
By Nandita Nataraj
This chutney tastes great with just about everything. I have tried serving this with rice, rotis, even on my toast. Although I have to agree that spreading this chutney on my toast was taking this a little too far, but I just can’t deny how delicious my toast tasted.
- Eggplant- 1 large
- Freshly grated coconut- ½ cup
- Tamarind- 1 small lime sized
- Salt to taste
- Jaggery- 1 tsp
- Kashmiri Red chilies- 2-3
- For the tempering:
- Oil- 2tspn
- Mustard seeds- ½ tsp
- Urad dal or black lentils- ½ tsp
- Curry leaves- 8-10
- Hing- a pinch
- Coriander leaves- 1 tbsp to garnish
- Grease the egg plant with a little oil and cook over an open flame till it is completely black and soft.
- Cool the egg plant completely and peel the skin and keep aside
- Heat quarter tsp of oil I a pan and fry there'd chilies for a min and set aside.
- Extract the tamarind pulp by adding two tbsp of water to the tamarind.
- Assemble the cooked eggplant, coconut, tamarind pulp, red chilies, salt and jaggery in a blender jar and blend till smooth.
- For the tempering, heat the remaining oil in a pan and add the mustard seeds. Once they crackle add the urad dal and fry till they are brown.
- Add the curry leaves and hing and fry till the curry leaves turn crisp.
- Add the tempering to the ground chutney, garnish with coriander leaves and serve with hot steamed rice or rotis and a dollop of ghee.