Ingredients

The following ingredients have 4 Servings
  • 1 big egg plant
  • 2 tablespoons sesame oil
  • 3 tablespoons urad dal
  • 6 dried red chilies
  • 1/2 teaspoon methi seeds
  • 1/4 teaspoon asafoetida
  • A small piece of tamarind
  • Salt (to taste)

Instruction

  • Rinse and slice the egg plant or chop into big pieces. Keep in salted water for 10 minutes.
  • Heat 2 tablespoons sesame oil in a pan. Add urad dal and fry for a minute. Add dried red chilies, tamarind piece and methi seeds.
  • Saute well till the lentils turn golden. Add the eggplants after draining and rinsing once in water.
  • Saute well for 6-7 minutes. Let cool.
  • Add salt and grind to a coarse paste without adding water.
  • Serve brinjal chutey with rice. Store any leftovers in airtight containers.