BRINJAL CHUTNEY - கத்திரிக்காய் சட்னி

INGREDIENTS:

Big round brinjal/Aubergine 1 no.
Red chillies 7 – 8 nos.
Tamarind 1/2 tsp,tightly packed
Mustard (big variety) 3/4 tblsp
Coconut,scraped 2 – 3 tblsp (option can used 1 Fried potato)
Asafoetida 1/8 tsp
Salt As needed
Coconut oil 2 tsp
Curry leaves 1 sprig


Method
Brush/apply oil over the washed brinjal evenly everywhere. Pierce a rod to the brinjal and roast it in direct flame every where evenly. You have to rotate the brinjal now and then for even roasting. Keep the flame in medium always.

After the skin of the brinjal gets blackened and the brinjal gets cooked completely remove from fire and cool down.(the pierced rod will not hold the brinjal anymore after the brinjal gets cooked,so you can take it as reference point)

Peel off the skin,if you have roasted evenly and the brinjal is done cooking,then removing the skin will be very easy. If not cooked well,the skin will not come that so easy.

Roast mustard and red chillies until mustard splutters.Add the coconut and give it a stir till nice aroma comes.

First grind the red chillies and tamarind and then add brinjal,coconut,mustard,salt and just give it a spin. The mustard should be just ground in to one and two.Add required water while grinding.

Heat oil and season with curry leaves and asafoetida and mix well. Serves best with Idly or dosa.