Ingredients:
Brinjals/Egg plants(Vankayalu) - 400grams
Green Chillies - 8
Ginger - 1 inch piece
Tamarind - lemon sized
Black gram seeds - 1 spoon
Mustard seeds - 1/2 spoon (optional)
Cumin seeds - 1/2 spoon
Coriander leaves - 3-4 spoons
Onion (finely chopped) - 1
Salt - as per taste
Oil - 2-3 spoons
Procedure:
1.Wash brinjals thoroughly, and cut them in to one inch pieces.2.Take a frying pan with 1-2 spoons of oil and add brinjal pieces and cover the pan with lid with occassional stirring.So that the brinjal pieces get softened and the brinjal peels start coming out.
3. Switch off the flame, let them cool for few minutes and remove the peels of brinjal pieces.
4. Now mince the brinjal pulp with hand, be sure that the pulp shouldnot be finely grinded or made as paste.
5. Take another spoon of oil, fry greenchillies and ginger for 1-2 minutes and grind them along with tamarind.
6. Mix the brinjal pulp with green chilly mixture, salt and season it with mustard seeds and cumin seeds.
7. Finally garnish the chutney with finely chopped onions and coriander.
TIP: Do not use mixer for mincing the brinjal pulp. If it is done, pulp will be turned as fine paste and the entire taste of the recipe will be changed.
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