Brinjal Chutney(eggplant chutney)
- Brinjal(cut into cubes) - 2 cups
- Red chillies - 2
- Tamarind water - 2 tbsp
- Mustard powder(saasvi pudi) - 2 tsps
- fenugreek powder(menthya pudi) - 1 tsp
Saute brinjal(indian eggplant) and red chillies in 1 tbsp of oil. Let the brinjal get tender and well cooked. Then allow it to cool. Put the cooked brinjal and red chillies in a blender. Add salt, a pinch of hing, menthya pudi, and saasvi pudi. Add water if necessary. grind it to a coarse or fine paste. Serve it with idli, dosa, or even hot rice and ghee combo.