Brinjal is used for making different varieties of chutneys. The preparation used for the chutneys varies a lot between north India and south Indian homes. This recipe is a fusion of both north india and south india and will be an explosion of flavors in your mouth
Brinjal (Eggplant) – 350 gms
Tomato – 200 gms (3 big ones) – finely chopped
Red Chilli – 3 Nos
Urad Dal (Split and skinned Black Gram) – 1 ½ tbsp
Chili Powder- 1 tsp
Hing (Asafetida) -2 pinches
Oil- ½ Oil
Salt to taste
Oil – 1 tbsp
Rai/Mustard- ¾ tsp
Skinned and split Urad Dal= 1 tsp
Wash the Brinjal. Wipe all water.
Smear oil all over the Brinjal.
Roast the Brinjal directly on the stove or in an oven (under broil setting) till they are charred on all sides. Keep rotating the Brinjal to ensure that they are roasted evenly.
The skin should turn black but not burn.
Remove and immerse in water and peel the skin completely
Mash it with hand.
Heat ½ tbsp oil; add Red Chilli and ½ tsp of Urad Dal.
Stir till Urad Dal becomes pink in color.
Cool and grind to a smooth powder.
Heat 1 tbsp of oil.
Add Mustard and allow to crackle.
Add Urad Dal. Allow it to become pink. (15 seconds). Add chopped Tomato, Salt, Asafoetida and Chili Powder.
Cover and cook till it becomes soft.
Add Mashed Brinjal and powdered Masala.
Mix and cook for a couple of minutes.
It goes well with Idli, Dosa, etc. It can also be used as a spread for pitas, baguettes.