Categories: brinjal recipies, chutney

Ingredients

• • 2 medium eggplants (Indian or Italian variety);
• if using the American variety, use a small one
• • 1 tbsp cilantro leaves, chopped
• • 2 green chillies (adjust to taste)
• • 1 red chilli
• • Asafoetida (hing), a pinch
• • Turmeric powder, a pinch
• • 3 tsp vegetable oil
• • 1/8 tsp tamarind paste
• • Salt to taste

Directions

1. Coat the eggplants with oil. You can use a vegetable oil spray.

2. Roast the eggplants on a grill or wrap them in plastic wrap, poke a couple of holes through the wrap, and pop into the microwave for 3-4 minutes or until done. You could also place them in a baking pan and roast them in the broiler until peel is charred. The eggplants should not be too mushy. Set aside to cool.

3. In a small grinder (a coffee grinder works fine), pulse the green and red chillies and the cilantro leaves. Remove in a mixing bowl.

4. Peel the eggplants and add to the coarsely ground chilli-cilantro. Pulse in a blender for a second or grind the chutney in a mortar and pestle.

5. Add some salt, tamarind paste, asafoetida, turmeric powder, and oil and mix well.

6. Serve the eggplant-cilantro chutney with roti, rice, ghee (clarified butter) and pappadums, or as a sandwich spread or dip.

7. Cooking Tip

8. Although you could cook the eggplants in the microwave, I would recommend roasting them as roasting intensifies the flavor and adds a nice, smoky flavor to the chutney.

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