ROASTED BRINJAL CHUTNEY
Ingredients:
2 big brinjals,
Little oil
8 red chillies, roasted
2 tbs grated coconut, roasted
1 tsp tamarind paste
Salt to taste
2 tsp oil
Little asafoetida powder
1 sprig curry leaves
2 tsp mustard seeds, roasted and ground very coarsely.
Method:
Apply oil all over the brinjals. Piecre a rod to the brinjal and roast in direct flame. The skin will be charred, and see that the brinjal is fully cooked.
Cool and remove the skins. Keep aside.
In a mixie grind the red chillies with the tamarind paste and little warm water.
Now add in the coconut, roasted brinjal, and salt.
Give a quick grind to mix everything well. It should be in chutney consistency.
Remove to a bowl.
Heat the oil and add in the asafoetida powder and the curry leaves.
Add in the coarsely ground mustard seeds. Pour the seasonings on the chutney.
Mix well and serve with idli or dosai.
Ingredients:
2 big brinjals,
Little oil
8 red chillies, roasted
2 tbs grated coconut, roasted
1 tsp tamarind paste
Salt to taste
2 tsp oil
Little asafoetida powder
1 sprig curry leaves
2 tsp mustard seeds, roasted and ground very coarsely.
Method:
Apply oil all over the brinjals. Piecre a rod to the brinjal and roast in direct flame. The skin will be charred, and see that the brinjal is fully cooked.
Cool and remove the skins. Keep aside.
In a mixie grind the red chillies with the tamarind paste and little warm water.
Now add in the coconut, roasted brinjal, and salt.
Give a quick grind to mix everything well. It should be in chutney consistency.
Remove to a bowl.
Heat the oil and add in the asafoetida powder and the curry leaves.
Add in the coarsely ground mustard seeds. Pour the seasonings on the chutney.
Mix well and serve with idli or dosai.
No comments:
Post a Comment