A delicious chutney / dip made from roasted brinjal
For Masala ( To roast )
To Temper :
  1. Wash the eggplant and pat dry.Rub its surface with a thin coat of oil.Keep it for roasting, on open flame.
  2. Keep turning the eggplant in between every 2-3 mins,so that it gets cooked everywhere completely and uniformly.
  3. Let the eggplant cool for 5-10 mins. Later peel its charred skin,discard the stem.Now roughly chop the brinjal into pieces.
  4. Heat a kadai with a little oil and roast urad dal ,red chillies ,curry leaves and hing.
  5. Fry till dal turns golden n chillies turn crisp.
  6. In a mixer first take all the roasted masala. Once they become a coarse powder,add the brinjal chunks,salt,tamarind and jaggery .Give it just 1 or 2 pulse. it should not become smooth paste.
  7. Prepare the tempering.In a small kadai ,take oil.Add mustard seeds.Once they splutter add curry leaves.Switch off .Pour this tempering on chutney.
  8. Serve brinjal chutney with rice / idli / dosa / roti / jolada rotti etc . Serve brinjal chutney with rice / idli / dosa / roti / jolada rotti etc .
Recipe Notes
  • I’ve roasted eggplant on direct fire. If you want you can use grill / oven / coal .
  • If you want you can boil / roast brinjal and later mash them too. But you will compromise with the taste. The smoky flavor takes this chutney to a new level.


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