FKCA

Brinjal Chutney
- Queenie, Dubai

Ingredients:
4 medium - Brinjal or one big egg plant chopped.
3 to 4 - Turmeric powder
Tamarind - Small pieces (about half key lime size)
Garlic – 2 cloves
½ tsp jeera
Salt to taste.

Seasoning:
1 tsp mustard seed
1 tbsp – channa dal
1 tsp – urad dal (optional)
5 cloves garlic crushed
2 to 4 whole red chilies
1 sprig - curry leaves
½ cup chopped coriander leaves

Method:
1. Heat oil in a pan, add green chilies and fry for a minute or two. Take it out of the oil into a plate and set aside. To the pan add chopped brinjal, stir and fry. Sprinkle turmeric powder and salt to taste. Close with a lid and cook on low flame till the brinjal is well cooked and looked smashed up, take off the stove and cool.
2. To the blender add tamarind, garlic and jeera. Grind these ingredients. Then add the cooled brinjal, green chilies and coarsely grind.