Brinjal Chutney is a South Indian style without tomatoes is just another fantastic accompaniment made with Brinjals sautéed with red chilies.
- Heat oil in a pan add red chilly, cumin seeds, peanuts, garlic roast them till peanuts are change color, add curry leaves, tamarind, eggplant pieces, salt, mix it put the lid on and cook it on a slow flame till the eggplant is soft.
- Add jaggery, switch off the flame and put it into the blender and make a coarse paste.
- For tempering heat oil in a pan add mustard seeds, red chilly, Urad daal, asafoetida, curry leaves, and switch off the flame.
- Pour the tempering into the chutney.
How to make the tasty recipe procedure as follows:
- Heat oil in a pan add red chilly, cumin seeds, peanuts, garlic roast them till peanuts are change color, add curry leaves, tamarind, eggplant pieces, salt, mix it put the lid on and cook it on a slow flame till the eggplant is soft.
- Add jaggery, switch off the flame and put it into the blender and make a coarse paste.
- For tempering heat oil in a pan add mustard seeds, red chilly, Urad daal, asafoetida, curry leaves, and switch off the flame.
- Pour the tempering into the chutney.
How to make the tasty recipe description mentioned here,Brinjal Chutney is a South Indian style without tomatoes is just another fantastic accompaniment made with Brinjals sautéed with red chilies.