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Monday, December 22, 2008

Brinjal Chutney


Brinjal : 4
Urad dal : 2 tbsp
Chana Dal : 2 tbsp
Tamarind : 1 gooseberry size
Red chillies : 6
Jaggery : a little
Oil : 1 tbsp
Salt to taste

  1. Brush the brinjals with a little oil and roast over direct flame (medium) till skin starts peeling. Keep aside
  2. Once cool, peel the skin and the stem of the brinjal and keep aside
  3. Take oil in a pan and add urad dal, chana dal and red chillies and saute till golden brown
  4. Add tamarind and saute for 1 min
  5. Once cool, grind to a paste along with brinjal, jaggery and salt
  6. Serve with kali kanji dosai or adai

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