South Indian•healthy

Brinjal Chutney

Brinjal chutney or venkaya pachadi, an Andhra style brinjal chutney made with Indian eggplant, tamarind, and spices

Ingredients

Quantities are shown as originally provided.

250 grams eggplant or brinjal (you can use the large eggplant, long Asian variety, or small Indian ones)
1 green chilli (add more for extra heat)
3 tsp cooking oil
3/4 tsp urad dal (skinned, half or whole doesn't matter)
1/4 tsp mustard seeds
A pinch asafoetida
1 dry red chilli (optional but recommended, omit if you prefer less heat)
1/2 tsp tamarind paste (or a 1 tbsp ball of fresh tamarind)
3 shallots (minced, or use 2 tbsp minced onions)
A few curry leaves
Salt (to taste)

1
Chop the eggplant into one inch cubes and set aside in a bowl of water. This is to prevent the eggplant turning brown and potentially going bitter
2
Heat 1 teaspoon oil in a pan and add the mustard seeds
3
When the mustard seeds start to pop, add the eggplant pieces, making sure to squeeze out the water as much as possible
4
Saute until the brinjal pieces soften and turn a light brown.
5
Remove to a plate and set aside to cool.
6
In the same pan, add one more teaspoon oil, slice and add the green chilli, dry red chilli (if using) and 1/2 teaspoon urad dal.
7
Saute until the dal turns golden brown.
8
Place this and the cooled eggplant, tamarind, and some salt in a mixie jar and blend to an almost smooth paste. The moisture from the eggplant should be enough to get it going.
9
Heat another teaspoon of oil in the same pan as before (this is clearly a one-pan chutney recipe) and add the sliced shallots/onions, asafoetida, and the remaining ¼ teaspoon urad dal
10
When the dal turns golden brown, add the curry leaves and the blended brinjal chutney paste
11
Mix well and add more salt if needed. Let it cook for a minute or so until everything heats up nicely and remove from fire
12
Serve with rice, dosa, or chapati