Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, baingan chutney / brinjal chutney. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Brinjal chutney recipe with step by step pics - simple, easy and quick chutney made with aubergines. Brinjal is also known as The preparation of baingan chutney is similar to baingan bharta, but fewer spices and herbs are used in this chutney. The main flavoring spice in this.
Baingan Chutney / Brinjal Chutney is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Baingan Chutney / Brinjal Chutney is something which I’ve loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can have baingan chutney / brinjal chutney using 9 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Baingan Chutney / Brinjal Chutney:
- Prepare large violet colour Brinjal diced
- Prepare Urad dal and chana dal
- Get Coriander seeds
- Prepare Red chillies
- Get Oil
- Prepare Asafoetida powder
- Prepare Tamarind
- Get Salt
- Take Mustard seeds and curry leaves for seasoning
Rinse the aubergine / baingan first. Then place it on the stove top (if roasting on charcoal, it. Baingan chutney is similar to baingan bharta only with lesser spices and herbs. The final taste is somewhat like the Mediterranean babaghanoush.
Steps to make Baingan Chutney / Brinjal Chutney:
- Remove the stem and slice the brinjal in to small pieces
- Heat 3 tea spoons of oil and roast the dals, coriander seeds and red chillies till the dals become golden brown. Add the asafoetida and transfer the stuff to a plate and allow them to cool down.
- Meanwhile heat the same pan with remaining oil and fry the Brinjal pieces till they become soft and change the colour. Add the tamarind also and fry for another 1 minute and switch off.
- Now add all the roasted stuff and salt in to a blender and grind to chutney.
- Do the seasoning with mustard and curry leaves.
The dish is a delicious and zest side to go with fritters and pakoras as well as with mains like dal and vegetables. Baby brinjals makes this chutney very tasty. Also use "Naatu Thakkali" or country tomatoes. Cut the onions and tomatoes as fine as possible, so it will be easy in the end to mash the Kongunad Coimbatore style kathirikkai bhajji / brinjal chutney. Baingan Chutney Urdu Recipe, Step by step instructions of the recipe in Urdu and English, easy ingredients, calories, preparation time, serving and videos in Urdu cooking.
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