Wednesday, June 10, 2009

Spicy Eggplant/ Brinjal/ Baigan Chutney

Brinjal is bitter in taste, but becomes tender when cooked and develops a rich, complex flavor. Lot of people don't like brinjal as its bitter. I remembered eating a brinjal chutney long back in Andhra Pradesh, India and today saw a posting in net about it. I decided to give it a go... and it came out really great.


Keep diced ginger, Green Chillis and Garlic ready. You need good quantity of ginger & garlic. Cut the brinjal into little cubes and clean them with turmeric water. Leave it till we need it. Now lets take a pan and heat it up. Then add 2 T-Spoon of oil. Add mustand seeds and later cumin seeds to it. Now add, ginger and garlic. Saute it for some time and add chillis. Now add 2-3 T Spoon of Tamarind pulp to it. Saute for few minutes and add the brinjal. Cover the pan and lower the heat. Cook till the brinjal is cooked and leave it to cool.

Now the next step is to add the cooked brinjal in a blender/ mixer. Add salt and little water and blend till it becomes paste like. You can store it in a fridge. Also you can temper it and eat it with Dosa, Idly, Parathas.

1 comment:

Sophie said...

WOW (impressed look). Your eggplant dish looks so yummy.

Here I bought a sauce pack for Sauce for Spicy Garlic Egg-plant so as to skip all the seasonings! and i will try this friday after work.