(Serves 2 people)
Needed:
Tiny round Brinjal - 5
Oil - 2tablespoons
Green chillies - 1
Tamarind Chutney - 1 teaspoon
Coriander - 1/4 bunch
Salt as needed
Asofaetida - a pinch
Mustard seeds - 1/2 teaspoon
Urad dal - 1/2 teaspoon
Method:
- Peel the skin of the brinjal stem on the body. Let the s
- tem remain intact to help us burn the vegetable.
- Coat the brinjal with a thin layer of vegetable oil.
- Place it on the stove and burn the vegetable till the skin turns black.
- Let the brinjal cool down. Meanwhile fry the green chilly in oil.
- Peel the binjal skin.
- Add brinjal, gree chilli, salt, tamarind paste, coriander and Asofaetida to a grinder and turn it into a coarse paste.
- Season the chutney with mustard and urad dal.
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