Ingredients:
• 2-long Brinjals
• 1- Onion
• 4- Green chillies
• 2 pods- Garlic
• few-curry leaves
• 1 tsp-coriander powder
• 1 tsp-tamarind
• 1 tsp-mustard seeds
• 1 tsp-cumin seeds
• 5 tsp -oil
Method:
- Take a bowl, and put some water and salt in it.
- Cut the brinjals, and put it into salt water so that their color won’t change.
- Cut onions, green chillies, and garlic pods and keep them aside.
- Heat a pan with 3 tsp of oil.
- Add cumin and mustard seeds, and allow them to splutter. Add a few curry leaves and green chillies, and fry them for a few seconds.
- After frying them, add onions.
- Fry them until they turn to a golden brown.
- Add some coriander powder, let it fry for few seconds, and turn off the stove.
- Keep this aside and let it cool for a while.
- In the meantime, heat another pan.
- Add 2 tsp of oil, brinjal, and some salt.
- Fry it for some time on low flame.
- Blend the two in a mixer with a little bit of tamarind and salt.
- This chutney goes well with hot rice.
Recipe courtesy of Sivalanka Pavani