I am die-hard fan of chutneys and pickles. I just love spicy food. Brinjal chutney was always famous at my mother’s place. Here is the recipe.
INGREDIENTS:-
Vankaya / Brinjals/ Eggplants: - 2 large
Kothimeera/Cilantro/Coriander: - 1 large bunch/2 small bunches
Green Chilies: - 4-5 (Can be adjusted according to taste)
Refined oil: - 1 tablespoon
Salt: - as required
Turmeric: a pinch
Garlic pods: - 2-3
Onions: - for garnishing
Tamarind: - lemon sized ball (Soaked for 5 minutes)
METHOD:-
- Poke holes in brinjals and apply oil on the outer skin.
- Roast brinjals on low flame till the flesh inside brinjals becomes pulpy
- Alternatively you can microwave them for 3-4 minutes
- Cool the brinjals or you can put them in cold water. Peel the skin off and mash the brinjals like barta
- Now in tadka pan take garlic pods and green chilies and fry them just for minute to remove raw smell
- Whip garlic-chillies into very tiny pieces (do not completely grind them)
- Squeeze pulp out of tamarind and add it to the mashed brinjal pulp
- Add garlic-chilly mixture and mix well.
- Garnish it with chopped coriander and onions
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