Baingan / Brinjal Chutney
A spicy side dish with Rice / Rotis !!!
Serves: 3
You will need
1 tablespoon oil
1 onion (60 g), finely chopped
1 teaspoon sambar powder (homemade / MTR / 777 brand Madras sambar powder / Everest / Eastern / Melam or any other top brand)
1 teaspoon red chilli powder
1 teaspoon coriander powder
1 tomato,finely chopped or 2 tablespoon tomato puree
2 medium size baingan / brinjal, finely chopped
3/4 teaspoon salt (or to taste)
1 onion (60 g), finely chopped
1 teaspoon sambar powder (homemade / MTR / 777 brand Madras sambar powder / Everest / Eastern / Melam or any other top brand)
1 teaspoon red chilli powder
1 teaspoon coriander powder
1 tomato,finely chopped or 2 tablespoon tomato puree
2 medium size baingan / brinjal, finely chopped
3/4 teaspoon salt (or to taste)
Method
Dilute sambar powder, red chilli powder and coriander powder 2 tablespoons water and keep aside (spice mix). Make a smooth mix.
Heat oil in a pan. Add chopped onion and fry on a low to medium heat till pink color.
Heat oil in a pan. Add chopped onion and fry on a low to medium heat till pink color.
Add diluted spice mix and stir well until the raw smell goes.
Add chopped tomato / tomato puree and chopped baingan. Mix well. Add salt to taste. Do not water. Cover with a lid and cook on a low heat for 15 minutes or until baingan - tomato well blended with spices / leaves from the sides of the pan / water dries up. Switch off the heat. Keep aside to cool for 15 minutes.
Add chopped tomato / tomato puree and chopped baingan. Mix well. Add salt to taste. Do not water. Cover with a lid and cook on a low heat for 15 minutes or until baingan - tomato well blended with spices / leaves from the sides of the pan / water dries up. Switch off the heat. Keep aside to cool for 15 minutes.
Transfer the chutney mixture into a mixer bowl and make smooth paste without adding water. Serve as a side dish with Rotis / Rice.
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