- Eggplants/Brinjal – 300 gms
- Oil -1/2 tbsp
- Water Soaked Tamarind – 1/2 lemon size
- Home Made Curry Powder – 2 tbsp(Click here for recipe)
- Cilantro – 2 springs chopped
- Salt as needed
- Oil – 1 tbsp
- Mustard seeds – 1/2 tbsp
- Urad dal- 1 tbsp
- Channa dal – 1 tbsp
- Cumin seeds – 1/2 rbsp
- Hinge – 1/4 tbsp
- Dried Red Chillies – 2
- Curry Leaves -2 springs
Eggplants skin will start leaving when roasted completely.Gently remove the remaining skin and also pluck the stem.Allow them to cool down. take a fork and mash them a little.Take the mashed brinjal and add salt and curry powder to it.Blend it into a coarse chutney and remove it to a serving bowl.Add cilantro and give it a good mix.
Heat oil in a kadai and splutter mustard,cumin and dried red chillies and crushed garlic.When they stop sizzling add in the curry leaves,urad dal,channa dal and roast them for few seconds.Add in hinge and give it a good mix.Pop in the coarse chutney and give a good mix such that the chutney gets coated well with tempering and switch off the flame after 5 min.
TIP 1 : Using big brinjal is recommended for this as it turns out very soft upon roasting since it is tender by its nature and gets roasted fast.
TIP 2: You need not discard the skin if you like.Believe me the skin will be very tasty after getting roasted on flame, but will be at a little diff taste since it gets burnt.
TIP 3: rubbing with oil before roasting is purely optional as I haven’t done for all the brinjals here in the recipe.