BRINJAL CHUTNEY RECIPE
Brinjal chutney or eggplant chutney with sauteed eggplants, lentils and tamarind. This is a spicy, flavorful and delicious chutney with brinjal that you can serve with rice. This is one yummy chutney that even non eggplant fans will come back for more
Servings: 4
Calories: 179kcal
Ingredients
- 1 big egg plant
- 2 tablespoons sesame oil
- 3 tablespoons urad dal
- 6 dried red chilies
- 1/2 teaspoon methi seeds
- 1/4 teaspoon asafoetida
- A small piece of tamarind
- Salt to taste
Instructions
- Rinse and slice the egg plant or chop into big pieces. Keep in salted water for 10 minutes.
- Heat 2 tablespoons sesame oil in a pan. Add urad dal and fry for a minute. Add dried red chilies, tamarind piece and methi seeds.
- Saute well till the lentils turn golden. Add the eggplants after draining and rinsing once in water.
- Saute well for 6-7 minutes. Let cool.
- Add salt and grind to a coarse paste without adding water.
- Serve brinjal chutey with rice. Store any leftovers in airtight containers.
Nutrition
Serving: 4g | Calories: 179kcal