Tuesday, July 7, 2009

Eggplant Chutney


  1. Eggplants-2
  2. Tomato-1
  3. Chillies-5
  4. Tamarind-lime size
  5. Mustard-2tsp
  6. Cumin seeds-2 tsp
  7. Oil-6 tsp
  8. Salt -to taste
  9. Asafoetida
  10. Split channa dal-2 tsp


  • In a pan add oil ,when hot enough add mustard,cumin seeds,Asafoetida and channa dal.
  • Fry till brownish add tamarind and chillies fry for 2 mins.
  • Now add tomato cover the pan at this point for tomato to cook for 2 mins.
  • Add eggplant at this point and little water to help the eggplant to soften.
  • Cover the pan for 4-5 mins .
  • Give it a stir now and then.
  • Turn off the flame once cooked and allow to cool.
  • Grind the mixture into a paste .
  • In a pan add oil, mustard ,cumin seeds for seasoning.
  • Serve hot with rice /bread.

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