Recipes - Eggplant (Brinjal) chuttney


2 medium green eggplants (Brinjal)
1 cup grated coconut
5 - 7 short red chillies (roasted)
1 tbsp. mustard
3 flakes garlic (finely chopped)
Tamarind (size of a lime)
4 tbsp. yogurt
Salt to taste

For garnish:

1 tbsp. of ghee / oil
1/4 tsp.  mustard
Few curry leaves
1/4 tsp. urad dal
Dash of hing (asafoetida)
2 short red chillies


Roast the eggplant thoroughly on gas flame. Take out the pulp with a spoon and set aside. Grind the other ingredients into a smooth paste. Mix the ground paste with the pulp. Heat ghee/oil, splutter mustard and then add urad dal, red chillies, curry leaves & hing. Fry until brown. Pour this over the chuttney. Serve with white rice.

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Comment on this article

  • Iry, Bejai

    Mon, Nov 28 2011

    Wow, this came out really really good, would like to have more recipes from Gulabi, thanks for the reicpe. thank you daijiworld, keep up the good work.

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Title: Eggplant (Brinjal) chuttney

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