Brinjal Chutney

Brinjal Chutney
- Aparna Rao
Take 2-3 kateri baingan - green brinjal with thorns- wash, wipe, apply oil, roast directly on stove, low flame. The skin peels off real thin because of oil. Add salt, jaldi and keep aside. Seasoning - heat two tspns oil, add 1 spoon chana dal, udad dal, rai, jeera, akhi mirch, kadi patta, hing and roast well. Add green chillies, green dhania and washed tamarind. Grind coarse - mash in the baingan into this masala.
Can use green mango  or tomatoes in stead of tamarind.
Tomatoes - separately sauté and mash into baingan and then mix in the ground masala