Ingredients:
Large chutney brinjal – 1, approximately 350 to 400 Gms,
Onion – 1, medium, sliced fine,
Red chilli – 7+1 ( 1 for tadka)
Salt,
Jeera – 1/2 Tsp,
Peeled garlic cloves – 6,
Dhania seeds – 1 Tablesp,
Tamarind paste – 1 Tsp,
Oil – 2 Tablesp,
Mustard seeds – 1/4 Tsp,
Channa Dal – 1Tablesp + 1 Tsp,
Urad Dal – 1 Tsp + 1/2 Tsp,
Hing – A pinch,
Tomato – 1, Chopped fine,
Haldi – A pinch,
Curry leaves – few,
Chopped coriander leaves – 1 Tablesp,
Method:
1).wash brinjal, apply little oil over it and roast it on direct flame till it is soft. Immerse it in water for a minute. Remove the skin , chop it roughly and keep it aside.
2).In a tsp of oil fry the chilli, dhania, garlic, jeera, dals till dal changes in colour. Powder them into a course mixture. Add the chopped brinjal, Salt and tamarind paste. By using pulse once make it into a course paste.
3).Heat remaining oil add mustard seeds, hing, haldi, remaining dals, red chilli pieces and curry leaves. Fry for few seconds and add tomato. Fry it till it is pulpy. Add brinjal paste to tadka ,mix well and let it cook for two minutes.
4).Sprinkle chopped coriander and serve with hot plain rice with a tsp of desi ghee/ break fast items like upma/ poori etc.
Tip:
You can add a tablespoon of fried peanut powder to the chutney to further my enhance its taste. The chutney tastes best when the brinjal is roasted on live coal.