Chapathi,Brinjal chutney and cabbage curry .
Brinjal chutney is new to me .It is not a konkani recipe and i had never tasted it backhome or at any of my friends placein india.A few months back when my friend P's in laws had come to stay with them,her mom in law had made this .P got it for me in a bowl and asked me to guess tasting it.I could not guess it though the very instant i liked the taste of it.I asked her mom in law for the recipe and forgot to note it down coming home.I am not sure about the origin of this recipe i liked it so felt like sharing it.
Brinjal is called NASU in japanese and available all the time in vegetable shops.It is long purple ones found in regular markets.Thai brinjals green small ones are found in chinese markets,which i buy once a month when we friends plan to go there.It is a summer vegetable here as it cools the body.No much takers in my house as both son and father dont have a liking for the vegetable. I buy a pack and make only aloo baingan out of it.So I made this chutney remembering and trying all the ingredients that i add for ridgegourd chutney .I also tried searching in some websites.Hubby says brinjal tastes better this way.yes here it is yummy brinjal chutney making its way into his lunchbox .To be accompanied by cabbage upkari,for chapathi.one can have the chutney with rice and dal too.
For chutney u need:
Brinjal-2 (purple long ones)
urad dal2 tsp
mustard -1/2 tsp
tamarind-small marble sized
turmeric powder-1/4 tsp
salt-as per taste
oil -for seasoning
asafoetida-less than 1/4 tsp
Wash and chop the brinjals into squares,and put them in a bowl of fresh water.keep them dipped for a while.
Heat oil for seasoning ,add mustard ,green and red chillis,hing.,garlic flakes.Add chanadal when it turns light brown add uraddal.saute and add brinjal pieces squeezed out of water.
add salt and turmeric powder.close lid and let it cook without water added for 5 minutes
open lid add tomatoes.saute again and close lid.let it cook for few minutes till doen.open lid and check if brinjal is cooked.cool it and grind to smooth paste with tamarind.
Finally season with heating oil.add mustard seeds,and curry leaves.This step is optional.
u can serve and also store for two to three days in fridge.