Thursday, March 6, 2008

Eggplant Chutney

Eggplant-1; medium sized
Green Chillies-2; chopped
Sugar- 1/2 tsp
Salt- 1 tbsp
Cumin Powder-1 tsp
Cilantro leaves- a few

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. Blend the pulp with all the other ingredients and a little water until the pulp reaches a thick consistency. Serve.

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