Description
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.
Ingredients
- Eggplant- 1 large
- Freshly grated coconut- 1/2 cup
- Tamarind- 1 small lime sized
- Salt to taste
- Jaggery- 1 tsp
- Kashmiri Red chilies- 2-3
- For the tempering:
- Oil- 2tspn
- Mustard seeds- 1/2 tsp
- Urad dal or black lentils- 1/2 tsp
- Curry leaves- 8-10
- Hing- a pinch
- Coriander leaves- 1 tbsp to garnish
Instructions
- 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.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Appetizers