Brinjal chutney/ bhaji

Name: Brinjal chutney/ bhaji
Total time: 1200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 3 Brinjal; 1 tsp tamarind pulp; 3 green chilli; 1 tsp Salt; 1/4 tsp Asafeotida; 1 tbsp jaggery; For Seasoning:; 1 tsp Ghee; 1 tsp Mustard seeds; 1/2 tsp Urad dal; 1 Red chilli; 1 strands curry leaves

Aswani Vishnuprasad @cook_12258614

austin tx

#ingredient4
brinjal
A healthy, tasty and spicy brinjal recipe which is an ideal side dish for rice. It’s a recipe from Udupi-mangalore and Konkani recipes.

Aswani Vishnuprasad @cook_12258614

austin tx

#ingredient4
brinjal
A healthy, tasty and spicy brinjal recipe which is an ideal side dish for rice. It’s a recipe from Udupi-mangalore and Konkani recipes.

Saved

Ingredients

20 min

2 servings

3Brinjal
1 tsptamarind pulp
3green chilli
1 tspSalt
1/4 tspAsafeotida
1 tbspjaggery
For Seasoning:
1 tspGhee
1 tspMustard seeds
1/2 tspUrad dal
1Red chilli
1 strandscurry leaves

Saved

Steps

20 min

1

Wash the brinjal and cut each into 4 pieces.
2

Cook this until soft (it may take 10-15 min) and switch off the flame.
3

Cool the brinjal pieces to room temperature. (Drain the water, don't discard it).
4

Peel the skin of brinjal and transfer the brinjals to a serving bowl.
5

Add salt, tamarind pulp, jaggery and asafeotida. Mix well.
6

Now add chopped green chilli and start mashing with your hands.
7

In a small pan/ Kadai, heat ghee and add mustard seeds,Urad dal and red chilli. When mustard seeds splutters add curry leaves.
8

Pour this seasoning to the brinjal bajji/ chutney and give a final mix. Add little water(in which brinjal cooked) if required.
9

Serve this with hot steaming rice.