vankaya kaaram / brinjal chutney

This is one of our "favourite" dish. In my house my grand ma will prepare this and we all love it , we used to sit behind her when she prepares this.

She will add more oil to this , then we used to ask why are you adding that much of oil, but after i started cooking i realised that the taste will be good with that much amount of oil.

All the ingredients are up to your taste, you can add more or less amount depending on how you like it.

Believe me this is really a wonderful dish, prepare this at least once to know the taste :)

Preparation time : 20 mins

Serves : 6

Ingredients :

Brinjal / aubergine / eggplant : 1

Garlic clove : 3 or 5 

Roasted cumin seeds : 1/2 to 1 tsp

Red chili powder : 1 tbsp or to taste 

Salt : to taste

Oil : 6 tbsp

Mustard seeds : 1 tsp

Hing / Asafotida  : 1/8 tsp

Method :

Take brinjal , wash it with water and wipe it with a dry cloth or tissue.

Roast it on flame, turning after every 5 mins, till 4 sides are cooked.

Take it out of the flame , let it cool down.

Once it is cooled, take the dark black skin off from brinjal.

Cut open and see if any insects are there.

Take the brinjal pulp into a bowl and mash it with your hand.

Now take mortar and pestle add salt , chili powder, cumin seeds, garlic cloves and make it into a paste.

Mix this paste into that mashed brinjal.

Now take a small pan, add oil, once oil is smoking hot, add mustard seeds , once they crackle , switch off the flame, add hing , when it is smoking hot add it immediately to the brinjal pulp.

Mix it good.

Yummy yummy chutney is ready to eat.

Serve it with rice or roti.

It will stay in fridge for 5 days, but before that it will complete ;)

Thank you, do post your comments :)