Ingredients - Makes 1 cup
- 300 g whole eggplant (also known as aubergine/brinjal)
- 2-3 green chillies, chopped roughly (adjust based on your spice/heat tolerance)
- 5 g tamarind
- ¼ tsp jaggery or brown sugar, optional
- fresh coriander, chopped
- Salt, to taste
- For the tempering
- 1 tbsp oil
- ¼ tsp fenugreek seeds
- 1½ tsp black gram (urad dal)
- 1 tsp mustard seeds
- 3-4 dried red chillies, broken into small pieces
- 6-8 curry leaves, optional
- a pinch of asafoetida (hing)
Steps
- To roast the eggplant over a flame
- Prick a few holes all over the eggplant to let the steam out as it cooks
- Wrap generously with aluminium foil (a couple of layers) and seal well
- Grill over an open flame (over a gas stove). Move with tongs occasionally to roast all sides. The smaller the eggplant, the quicker the roasting time
- It will feel soft once it is completely roasted
- Take off the flame, and let it cool slightly on the counter
- Unwrap carefully (it will be hot inside) and slice lengthwise
- Scoop out the soft flesh from the inside into a bowl and set aside
You can roast the eggplant without the foil covering, it will just be messier
- Alternatively, to roast in the oven
- Preheat oven to maximum temperature setting
- Halve the eggplant lengthwise. Place flesh-side down on a greased baking sheet
- Roast for 15-30 minutes or until they are charred and look ready to collapse
- Scoop out the soft flesh into a bowl and set aside
- To make the chutney
- Grind the eggplant flesh with tamarind, green chillies, jaggery (or sugar) in a {spice mill}, {Indian mixie grinder} or {magic bullet} or something similar. Alternatively, use a {mortar and pestle} for a more rustic feel of the chutney
- Add the fresh coriander and mix well
- For the tempering
- Heat oil in a saucepan. Add fenugreek seeds and black gram (urad dal) and fry till they start to brown
- Add mustard seeds, dried red chillies and curry leaves and fry till the mustard seeds splutter
- Turn off the heat, add the asafoetida and mix the tempering into the chutney
- Serve fresh
By Sirisha Tadimalla on