Brinjal chutney is a common recipe in the rural households of Andhra Pradesh.The brinjal is believed to have been domesticated in north-eastern India where wild forms still grow.
The seeds were carried to China more than 1500 years ago where small fruited types were later developed.Brinjal is rich in Vitamin A and B.India is the second largest producer of Brinjal.
Brinjal – 7-8 Nos
Turmeric powder – 2 pinches
Onion finely chopped – 1
Green chillies chopped – 3-4
Mustard – ½ tsp
Tamarind – Walnut size (soaked in water)
Coconut gratings – 3 tablespoon
Asafotida powder – 1 pinch
Oil – 4 tsps
Urad dhal – 1 teaspoon
Curry leaves – 4-5
1)Cut the Bringals into medium size pieces and boil them in a pan with little water/ microwave them for 7-8 mins with little water.
2)Allow the brinjals to cool down and then grind them with coconut gratings into a coarse paste.Keep aside.
3)In a Pan,heat oil,add the mustard seeds,once they splutter add the urad dhal and asafetida.
4)To this add the chopped onion,green chillies,curry leaves,Turmeric and fry till the onion turns transparent.
5)Then mix in the brinjal paste,tamarind juice and salt.
6)Mix little water to adjust consistency and cook for few more minutes for all the spices to blend.This would take 5-6 Minutes.
7)After this switch off the stove and serve with rice or chapathi.
Apply little oil over the brinjal, hold it on thongs and grill it over the flame of the stove till the skin shrinks.Once done you can remove the skin and follow the same recipe from step 2.