Ingredients
Brinjal pieces – 1.5 cups
Green chillies – 2 or 3 acc. to taste
Tomato – ½ cup
Cumin seeds or jeera – ½ tsp.
Tamarind paste – ¾ tsp., adjust acc.to taste
Turmeric – a pinch
Coriander – 2 tbsp. chopped
Salt to taste
Oil
For tempering
Mustard seeds
Cumin seeds
Curry leaves
Split urad dal
Hing
Oil
Method
1. Heat a pan with 1 tsp. oil. Add the green chillies and fry for a minute. Remove and keep aside.
2. In the same pan, add another 1 tsp.oil. add to it brinjal pieces, sprinkle salt on them and fry for a few minutes. Cover and cook till soft. Remove and keep aside.
3. In the same pan, add the tomatoes and turmeric. Cook till tomatoes turn mushy.
4. Then add the cumin. Fry for a minute and switch off the stove. Mix in the coriander leaves now.
4. Cool everything completely.
5. Take a small mixie jar and add all the ingredients into it together with the tamarind paste. Grind coarsely. Check for taste, and add salt or tamarind accordingly.
6. Remove the chutney into a bowl. Do the tempering and add.
If you like this recipe, you will surely enjoy making these too…
a. Bottle Gourd Peel Chutney
b. Bottle Gourd Tomato Chutney
c. Vankaya Kothimeera Pachadi
d. Yellow Cucumber Chutney w Coconut n Coriander
e. Ridge Gourd Chutney
f. Dondakaya Pachadi
