Brinjal / Eggplant Chutney
Edit

Brinjal / Eggplant Chutney

A common South Indian Chutney, prepared for Dosa, Idly and Rice. Mostly everyone hates Brinjal, but it has several health benefits for Heart, Brain, Digestion alike. Visit, http://www.stylecraze.com/articles/amazing-benefits-of-eggplantbrinjal/

Priyadharsini

Ingredients

3-serving
  1. 4 Brinjal Eggplant / (Chopped)
  2. 3 Tomato (chopped)
  3. 5 Shallot Onion / Small (chopped)
  4. 2 Green chillies
  5. 1 Sprig Curry Leaves
  6. 1/2 Teaspoon Cumin
  7. 1/4 Teaspoon Mustard
  8. 2 Tablespoons Oil
  9. To Taste Salt
  10. 1 Cup Water

Method

20 mins
  1. Blank step
    Add Photo

    Heat the oil in a pan, add mustard, cumin and after a few seconds add shallots, curry leaves, green chillies and saute for 2 minutes. Now add tomatoes and saute until it turns mushy.

  2. Blank step
    Add Photo

    Then add brinjal, salt and water. Now close the pan with a lid and cook till brinjal turns soft and mushy.

  3. Blank step
    Add Photo

    Turn off the heat, allow the brinjal mixture to cool. Then grind or mash the mixture. Serve with Dosa, Idly or Rice.

Add Step

Cooksnaps

(0)
Cooksnap placeholder

Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap