South Indian Baigan ki Chutney
by sripriya goswami
30 Sep 2018
This recipe has been viewed 11740 times
Even those who do not like brinjal will love this delicious chutney.
South Indian Baigan ki Chutney recipe - How to make South Indian Baigan ki Chutney
Preparation Time: Cooking Time: Total Time:
Makes 2 to 4 servings
1 large brinjal (baingan / eggplant)
4 whole dry kashmiri red chillies
1 tbsp urad dal (split black lentils)
1 tbsp oil
1 tbsp tamarind (imli)
1/4 tsp asafoetida (hing)
salt to taste
Method
- Method
- Roast brinjal on an open flame till black. Peel and keep aside,
- Roast the urad dal and red chillies in oil till golden brown.
- After the dal mixture cools down grind it with the tamarind.
- Add the brinjal and blend again till coarsely smooth.
- Transfer the mixture in a bowl and add salt and 1/4 tsp of hing and mix well.
- The chutney is ready, tastes delicious with rice.
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