BRINJAL CHUTNEY

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BRINJAL CHUTNEY

Ingredients :

* ½ kg Brinjals;
* 1 tspn Chillie Pwd;
* ½ Tspn. Turmeric Pwd;
* Salt to taste;
* Seed less Tamarind as big as a gooseberry;
* ¼ cup Yellu Oil for frying Brinjals;
* Green Chillies that turn red 6 nos.
* ½ tspn Asafetida pwd;

For Seasoning:

* 4-6 Tbspns Yellu Oil (you could use the oil from the fried brinjals);
* 1 tspn. Mustard Seeds;
* Curry Leaves a Sprig;
* 2-3 Dry chillies de seeded & broken up;

Wash & cut the Brinjals into cubes – keep aside.

Take a Kadai (wok) add oil for frying the Brinjal pcs. – fry till the Brinjals change colour & are soft – remove from Oil & keep aside to cool. When the brinjal pcs are cold, take a little of the fried Brinjal pcs. & grind with the Green chillies that turned red, along with the Tamarind & salt to a fine paste & keep aside.

Now take a kadai, pour the oil kept for seasoning – when oil is hot add the seasoning ingredients & fry till Mustard seeds crackle, add the Chillie pwd, Turmeric Pwd. & fry on low heat for a minute or two- now add the ground paste & fry for a further 2 mins on low heat or till oil comes to the surface – now add the fried brinjal pcs. & Asafetida pwd mix well & continue to fryfor another 2-3 mins. on low heat. Check the salt & add if required. Remove from heat – cool –Bottle & use.