Thursday, 16 July 2009

Aubergine Chutney


Aubergine Chutney


Ingredients:
1 large brinjal
2 tsps ginger garlic paste
1 tbsp cashewnut
1 tbsp fried channa dal
handful coriander leaves to fry
1tsp cumin seeds
1 sprig curry leaves
4 green chillies
Pinch hing
1tbsp mustard seeds
Tamarind lemon size
2 tomatoes
Salt to taste

Tempering:
2 tbsps oil
1tsp urad dal
2 red dried chillies
Sprig curry leaves


Method:
1. Apply oil to a washed and towel dried brinjal. Then roast the whole brinjal over an open slow flame, turning the brinjal to ensure even roasting. The skin of brinjal will char and insides turn soft when cooked. Take off heat onto a plate, allow to cool then peel of skin and chop flesh into pieces.
2. Heat oil, add mustard seeds, allow to splutter, then add cumin seeds ,ginger garlic paste and cashewnuts. Fry.
3. Add green chilli chopped, whole curryleaves, hing, let it fry for a two mins, add tomatoes and tamarind extract, cook till soft and well done. Add roasted brinjal and cook for a few minutes. Check for seasoning. Put entire mix to a blender and grind till smooth.
4.For tempering: In hot oil add broken red chillies, curry leaves and urad dal. Pour over chutney.
Serve hot.
The original recipe has been taken from vahrevah.com and tweeked by me in places for ease of preparation. Thank you vahchef.

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