Brinjal And Tomato Chutney#SundayFunday

My hubby does not enjoy eating brinjal, made this pickle and its was relished. He did not know this chutney was of brinjal.

Ingredients

1 Long Eggplant - sliced
2 Red Dry chillies
1 Small Onion - chopped finely
1 Tomato - chopped finely
2 Cloves Garlic - chopped finely
1 Tablespoon Oil + 1 teaspoon
1/4 Teaspoon Mustard seeds
1/2 Teaspoon Urad dal
A Spring Curry leaves
1 Button Red Chilly
Salt to taste
Method


Heat pan with a tablespoon of oil. Add red chillies fry them till crispy .. take it out and keep it aside. In the same pan add garlic and fry till they are slight brown in color. Add onion and fry till they are transparent. Add tomato and fry till they are mushy. Remove and keep aside

Drain the water from eggplant and add them to the pan. Fry till they are cooked. Switch it off and let it cool down.

Grind the chillies first. Then add rest of mixture and grind to smooth paste adding just a teaspoon of water add salt and blend again. Transfer it serving dish

Heat the pan add a teaspoon of oil. When oil is hot add mustard seeds and let it pop. Add urad dal and curry leaves and red chilly. Fry till brown in color. Pour it over the chutney. 

Serve this dosa or dal rice .. it taste yummy.

Labels: Chutneys & Dips, Brinjal, Tomato, Eggplant, Aubergine, Baigan, Indian, Condiments, Sunday Funday 

4 comments:

  1. I sneak foods they don't like to my family all the time.

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  2. I am fairly certain that I have never had a chutney made of eggplant. Why not?!? Now I have a reason to try it. Thanks!

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  3. I love eggplant and tomato together. Great way to fool your hubby!

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  4. Sneha really like this variation of the traditional tomato onion chutney. What a brilliant way to use brinjal.

    ReplyDelete