Brinjal / Eggplant Chutney

Name: Brinjal / Eggplant Chutney
Total time: 1200 s
Yield: 3-serving
Cuisine: Indian
Ingredients: 4 Brinjal Eggplant / (Chopped); 3 Tomato (chopped); 5 Shallot Onion / Small (chopped); 2 Green chillies; 1 Sprig Curry Leaves; 1/2 Teaspoon Cumin; 1/4 Teaspoon Mustard; 2 Tablespoons Oil; To Taste Salt; 1 Cup Water

Priyadharsini @priyascookpad

India

A common South Indian Chutney, prepared for Dosa, Idly and Rice. Mostly everyone hates Brinjal, but it has several health benefits for Heart, Brain, Digestion alike. Visit, http://www.stylecraze.com/articles/amazing-benefits-of-eggplantbrinjal/

Priyadharsini @priyascookpad

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Ingredients

20 mins

3-serving

4Brinjal Eggplant / (Chopped)
3Tomato (chopped)
5Shallot Onion / Small (chopped)
2Green chillies
1 SprigCurry Leaves
1/2 TeaspoonCumin
1/4 TeaspoonMustard
2 TablespoonsOil
To TasteSalt
1 CupWater

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Steps

20 mins

1

Heat the oil in a pan, add mustard, cumin and after a few seconds add shallots, curry leaves, green chillies and saute for 2 minutes. Now add tomatoes and saute until it turns mushy.
2

Then add brinjal, salt and water. Now close the pan with a lid and cook till brinjal turns soft and mushy.
3

Turn off the heat, allow the brinjal mixture to cool. Then grind or mash the mixture. Serve with Dosa, Idly or Rice.