BURNT BRINJAL CHUTNEY
Burnt brinjal chutney is known for its charcoal flavor since it is directly barbecued on flames. Chutneys are one of the mandatory parts of the south indian meal. Every region has a different set of spices and methods in preparing a chutney but the chutneys are common.
There are many recipes that can be prepared with brinjal, but for this chutney I recommend big eggplants either green or purple. This chutney can be prepared in 15 min of time and can be served with rice, dosa or chapati. I added onions to the popu because it gives an added caramelized onion flavor to the chutney, instead you can just add the chopped raw onion or finely chopped raw cucumber to the chutney for the added crunchiness.
INGREDIENTS:
Big brinjal-1
Green chillies-5(roughly chopped)
Split bengal gram-1 tbsp
Urad dal-1 tbsp
Cumin- 1 tbsp
Coriander seeds-1 tbsp
Salt-2 tbsp
Garlic cloves-5
Oil-2 tbsp
Tamarind- 5 g
INGREDIENTS FOR PHOPU:
Oil- 2 tbsp
Split bengal gram-1 tbsp
Urad dal 1 tbsp
Mustard seeds-1 tsp
Cumin-1 tsp
Curry leaves- 10
Turmeric- ½ tsp
INSTRUCTIONS:
Apply oil to the brinjal and barbecue it directly on the flame till all the sides are roasted well.
Peel the burnt skin of the brinjal and wash it thoroughly.
Remove the head and keep it aside to cool down
Now in a kadai add 2 tbsp oil, roughly chopped green chillies and roast them on medium flame till it is well roasted
Once the chillies are roasted add urad dal,split bengal gram, coriander seeds,cumin seeds and roast for another 2 min. Till dall changes its color.
Now add them to a blender jar, add salt, garlic cloves, tamarind and grind it well.
Now add the brinjal and grind it once again.
Now in a kadai add popu ingredients and roast for a min , once the dal starts to change the color add the chopped onion, cook for a min and switch off the stove.
Now add the roasted mix to the blended chutney and mix well.
Burnt brinjal chutney is ready to be served.
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