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Brinjal yoghurt chutney
Category : Vegetables, South indian, Chutneys, sauces, jam and pickles
Servings : 7-8
Time Taken : 15-30 mins
Rating :
Method
- Rub oil on the brinjals and grill on a stove or in a microwave until brown and soft.
- Then remove the skin and keep the pulp aside.
- Grind all ingredients except mustard seeds, asafoetida and red chillies into a paste.
- Then for tempering, heat oil in a kadhai, add mustard seeds, red chillies, asafoetida.
- Finally add the brinjal mixture.
- Serve with paratha or hot rice.
Ingredients:
2 - large brinjals
2 - green chillies
2 - dried red chillies
2 tbsp - grated coconut
1/2 tsp - mustard seeds
1/2 tsp - asfoetida(hing)
2 tbsp - oil
2 cups - curd/yoghurt
Salt to taste
2 - large brinjals
2 - green chillies
2 - dried red chillies
2 tbsp - grated coconut
1/2 tsp - mustard seeds
1/2 tsp - asfoetida(hing)
2 tbsp - oil
2 cups - curd/yoghurt
Salt to taste
RECIPES BY SUNANDINI REDDY
