Eggplant / Brinjal Chutney

Egg plant comes in different sizes and shapes. For chutney, we can use any kind of egg plant. These are capable of absorbing large amounts of cooking fats and sauces, making for very rich dishes, but salting reduces the amount of oil absorbed. The Chutney with vegetable, adds more value to the food diet and hence here is a recipe for it.


Ingredients:

Egg Plant / Brinjal-6 nos. Medium size, cut into 1 inch cubes
Onion-1 no. Medium size, finely chopped
Tomato-1 no. Medium size, small pieces
Green Chillies-4 nos. upto taste
Curry Leaves-1 stem
Cumin Seeds-2 tsp
Mustard Seeds-2 tsp
Oil-for sauteing
Coriander Leaves-2 stem, finely chopped
Salt- to taste.

Procedure:

• Heat the oil. Sputter mustard seeds, cumin seeds, add onion, curry leaves, and green chillies, saute it.
• Add tomato and salt saute till the tomato leaves the oil out.

•  Add brinjal cubes, let it cook for a min.
• Then add water till the brinjal gets covered. Boil it till the brinjals are cooked or pressure cook it giving 2 whistles. Remove from stove and smash the brinjal finely. Smashing would be easier when you drain the excess water. This water can be added to it after smashing. If necessary, you can add little boiled water to the chutney, for the consistency. Served with coriander toppings.

• Serve it with Idli, Dosa. It goes well with Ragi Dosa, Bajra Dosa, Wheat Dosa.