Brinjal Chutney

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

Preparation: 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.