Nov 15, 2011

Baingan / Brinjal Chutney

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)


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.

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.

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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