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.

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.

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.