South Indian Baigan ki Chutney
by sripriya goswami
Added to 4 cookbooks
This recipe has been viewed 9227 times
Even those who do not like brinjal will love this delicious chutney.
- Roast brinjal on an open flame till black. Peel and keep aside,
- Roast the urad dal and red chillies in oil till golden brown.
- After the dal mixture cools down grind it with the tamarind.
- Add the brinjal and blend again till coarsely smooth.
- Transfer the mixture in a bowl and add salt and 1/4 tsp of hing and mix well.
- The chutney is ready, tastes delicious with rice.
This recipe was contributed by sripriya goswami on 21 Aug 2012love to try new recipes with my own touch, i enjoy baking. cooking is my first love.
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