Thursday, March 6, 2008

Eggplant Chutney # 2

Dried Red Chili-2
Mustard- 1/2 tsp
Black Gram-2 tsp
Asafoetida- a pinch
Oil-2 tsp
Salt- to taste
Tamarind paste- 1/4 tsp

1. Cook Eggplant directly on the stove/flame until the skin blackens. Remove from flame. Wait until the eggplant cools and then scoop out the pulp.
2. Heat pan, add in oil, red chillies, mustard, asafoetida and the black gram. Fry until light brown in color. Remove from fire.
3. Grind all the ingredients from step 2 along with salt and a little water into a coarse paste. Now add in the ingredients from step 1 and grind well. Serve.

1 comment:

James Gallagher said...

tried this. I usually dont like eggplant too much, but it turned out great. Thanks for the great dish.