Egg Plant / Baingan is known as the king of vegetables; there will be very few people who would not like this vegetable. Although there are many rich dishes that can be made using egg plant. the most common one is a simple curry. You can turn your morning leftover into an amazing and spicy chutney.
What you need to make Spicy chutney?
- Left over Eggplant curry (baingan/vankaya)
- Mustard seeds
- Broken black gram daal (Urad daal / minapa papu)
- Assafoetida
- Green chilies
- Tamarind
How to make spicy Brinjal /Eggplant Chutney?
We start with frying our green chilies and a pinch of assafoetida; Add this and a little tamarind to your left over curry and grind it into a nice paste, please do not add water. We are almost there, lets get the garnish (tadka/ popu) ready.
We start with frying our green chilies and a pinch of assafoetida; Add this and a little tamarind to your left over curry and grind it into a nice paste, please do not add water. We are almost there, lets get the garnish (tadka/ popu) ready.
In the same small pan add some oil, once the oil is hot add the mustard seeds, fry until they crackle, now add generous amounts of the black daal and fry till they turn nice crisp golden color. Add this to the eggplant mixture and mix well. Serve with hot steamed rice.
Before image of the Brinjal curry.
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