Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 4 | Medium | Brinjals - black shiny | Cut in pieces |
| 9 - 12 | Medium | Chillies Green | Slit |
| 1 | Tablespoon | Cooking Oil | Heat fry chillies and brijals |
| 2 | Teaspoon | Tamarind Pulp | Grind |
| As Required | Salt | to taste - Grind | |
| As Required | Cooking Oil | For frying dals | |
| A | Few | Curry Leaves | fry for seasoning |
| 1 | Teaspoon | Dhal, Chana | fry for seasoning |
| 1 | Teaspoon | Dhal, Urid (white) | fry for seasoning |
| 1 | Teaspoon | Mustard Seed | fry for seasoning |
| 1 | Pinch | Asafetida (Hing) | fry for seasoning |
| 1/2 | Teaspoon | Jeera Powder | fry for seasoning |
| A | Few | Chillies Red Dry | cut in bits - fry for seasoning |
Method
1. Cut brinjal into pieces. Make a slit in the chillies ( to prevent bursting).
2. Heat 1 tbsp of oil, add chillies, brinjal and cook on medium heat until brinjals or soft.
3. After they are cool, grind adding tamarind and salt.
4. Heat oil in a pan and add chana dal, urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves.
5. After mustard seeds starts to splutter, add this to the grounded brinjal chutney.
Note:
Add 1/2 tsp of mustard powder and 1/4 tsp of methiseeds powder if you like the taste. You can substitute red chillies with green chillies.
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