Brinjal/ eggplant chutney is a southindian cuisine. A very delicious side dish which can be had along with chapatis, rice , dosa or idli.

Preparation time: 10 mins

Cooking time: 30 mins

INGREDIENTS:

• Brinjal: 3 long and medium sized chopped
• Tomatoes: 2 small chopped
• Garlic: 3 to 4 cloves
• Ginger: 1 small piece chopped
• Green chilli: 1 chopped
• Tamarind paste: 1 tsp
• Red chilli powder: 2 tsp
• Turmeric powder: 1/2 tsp
• Coriander powder: 1 tsp
• Cumin powder: 1/2 tsp
• Hing powder: 1/4 tsp
• Cumin seeds: 1/2 tsp
• Mustard seeds: 1 tsp
• Salt: for taste
• Vegetable oil: 2 tbsp

PREPARATION:

• Heat oil in a kadai. Add garlic, ginger and green chillies. Toss for a minute.
• Add chopped brinjal and saute for 4 to 5 mins till the brinjals become tender.
• Now add chopped tomatoes and tamarind paste and saute till tomatoes become soft.
• Turn off the flame and let it cool down a little.
• Blend this into a smooth paste.
• Now heat oil in the same kadhai, add mustard seeds, cumin seeds and hing powder.let it crackle.
• Add the ground paste and add all the dry spice powders along with salt and mix.
• Cook for 5 to 6 minutes.
• You may add little water if its too thick.