Tuesday, 8 January 2019

Brinjal Chutney/ Eggplant chutney/ Badane Gojju

Bringal/ Eggplant/ Aubergine is a vegetable which is commonly found worldwide. This vegetable is easy to cook and goes well in many cuisines either continental or oriental! It is rich in vitamins & minerals, but low in carb & fat, hence makes it best for everyone!
The varieties dishes I tried with brinjal are Sambhar, Palya, stuffed brinjal (ennegai), Sutta Gojju (special Mangalore dish made with a variety Gulla Badane), Aubergine pizza…
Today I am sharing the recipe of Brinjal Chutney which I tried for the first time & liked it! It is no coconut chutney! I tried it out soon after my co-sister Vanitha shared the recipe to me.  It goes well with chapathi, akki rotti, neer dosa and even hot rice & ghee. Thank you Vanithakka for this quick & tasty chutney recipe.

Brinjal Chutney

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 4
Ingredients:
Brinjal/ eggplant – 2, preferred long thin variety (Naali badane)
Green chilli - 2, adjust to taste
Coriander leaves – 2 tsp (chopped)
Coriander seeds – 1 tsp
Garlic – 4-5 cloves
Oil – 2 - 3 tsp
Tamarind paste – ½ tsp
Salt – to taste
Mustard seeds – 1 tsp
Curry leaves – 1 sprig
Cumin - ¼ tsp (optional)
Asafoetida - pinch

Method:
  • Wash eggplants/ brinjal.
  • Take fresh water in a bowl. Slice cleaned brinjal thin and chop roughly.  Add it to the water. This procedure is to avoid brinjal turning into black.
  • Keep it aside for few minutes (5-8 minutes). Drain water completely.
  • Now, heat about 2 teaspoon of oil in a pan. Add coriander seeds and peeled garlic to it. Fry them for 2 minutes or until they turn to golden brown.
  • Add slit green chillis, chopped brinjal and chopped coriander leaves. Fry until brinjal becomes soft, that is cooked.
  • Add salt and tamarind extact and sauté once again.
  • Switch off the stove and allow the fried ingredients to cool down.
  • Once the temperature comes down, take everything in a mixer jar and grind to make smooth chutney. Transfer to a serving bowl.
  • Prepara a seasoning (tadka) of oil, mustard, cumin, dry red chilli, curry leaves & asafoetida. On spluttering, add to the chutney.
  • Serve fresh chutney with chapathi, rotti or rice.
Eggplant chutney

Notes:
  • This chutney stays good for whole day, no need of refrigeration.
  • Ladies finger/ okra can also be used instead brinjal. In that case, do not add any water after cutting vegetable.
Badane chutney

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