Eggplant chutney
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Eggplant chutney

Simple and spicy recipe which goes well with rice roti or plain rice.

Chaithra L Prasad

Ingredients

2-serving
  1. 6 Eggplant
  2. 3 Green chilli
  3. 0.5 Teaspoon jaggery Powdered
  4. Tamarind
  5. Pint Salt
  6. 3 Tablespoons Oil
  7. Asafoetida

Method

5 mins
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    Heat oil in a pan, add a small pinch of Asafoetida.

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    Add horizontally sliced eggplant and fry for 2-3 mins in medium flame.

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    Cool above mixture and Grind in a mixier for 5 seconds.

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    Add salt and spoonful of oil.

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