SSSSSSpicy Grilled Egg Plant Chutney (Brinjal/ Aubergine/ Kathrikka/ Baingan)

It’s one of those occasions when you send hubby to buy vegetables, you land with three HUGE egg plants! What do I do with so many of them? Typically I would have done Baingan burta. This time I tried a modified version of my friend Kiran’s chutney. Typically she doesn’t grill but I did and it was delicious.  I did my own combination and have to chronicle it before I forget! This is very easy to make, stores well and will come handy during one of those busy times.

Ingredients:

 Egg Plant – 2 large

Tomato – 1

Green chillies – 12

Garlic – 1 pod

 

To fry:

Oil – 1 tsp

White Til – 3 tsps

Urad dal – 4 tsps

Cumin (Jeera) – 1 tsp

Dried red chillies – 6 – 8

Curry leaves- 1 sprig

Asafetida – 1 pinch

 

To grind:

Cilantro – 1 bunch

Tamarind – a small piece

Salt – 2 tsps

 

Seasoning:

Onion – 1 finely cut

Oil – 1 tsp

Mustard seeds – 1 tsp

Urad dal – 1 tsp

 Method:

1. Wash the egg plant and tap it dry. Roast the eggplant on a cook top placing it directly on the flames. Turn and cook the egg plant on all sides till the skin is completely charred and the inner flesh becomes soft.  Let it cool and remove the skin and mash the flesh and keep it aside.
2. Heat a pan and add oil and the rest of the ingredients given under “To fry”. Fry till the dal turns golden in color. Now add  the diced tomatoes, fry for a couple of minutes and add the mashed egg plant and mix it all together and cook for five minutes.  Let it cool .
3. Microwave the tamarind in a little water in a cup.
4. Now, add all the ingredients, the cooked mixture, cilantro and salt and grind it coarsely. Do not grind it fine. Collect the ground chutney into a air tight container.
5. Add the raw onions to the ground chutney.
6. Heat the oil and add mustard seeds and urad dal. Let the mustard splutter and add it to the chutney and mix well.
7. Taste the chutney and add a little salt according to your taste.

It is delicious with rice, rotis or as a spread on bread.  You can make a big batch and use them in small quantities as required. It stays fresh  for more than 2 weeks if you keep it in an airtight container and in the refrigerator. If you do the big batch, do not add the onions and seasoning. Do that just before you serve for the quantity you plan to use.