Recipes - Eggplant (Brinjal) chuttney

Ingredients:

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

Method:

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.


For VIDEOS - Click Here

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.


Leave a Comment

Title: Eggplant (Brinjal) chuttney



You have 2000 characters left.

Disclaimer:

Please write your correct name and email address. Kindly do not post any personal, abusive, defamatory, infringing, obscene, indecent, discriminatory or unlawful or similar comments. Daijiworld.com will not be responsible for any defamatory message posted under this article.

Please note that sending false messages to insult, defame, intimidate, mislead or deceive people or to intentionally cause public disorder is punishable under law. It is obligatory on Daijiworld to provide the IP address and other details of senders of such comments, to the authority concerned upon request.

Hence, sending offensive comments using daijiworld will be purely at your own risk, and in no way will Daijiworld.com be held responsible.