Chandra Aunty's recipe for eggplant chutney:
Ingredients:
3 big eggplants
Idli powder (containing garlic) - there're many readymade options from the Indian store
1 TBS oil
2 tsp mustard seeds
2 tsp udad dal
2 tsp jeera
A few pinches asafoetida (heeng in Hindi)
5 curry leaves
Salt to taste
Method:
Preheat the oven to broil, high. When ready, stick in 3 washed and dried eggplants, each pierced in a few places to release moisture/steam. Their stems are to be cut off.
After about 30 minutes, the eggplants look pretty ready (not so plump, blackened).
Take them out, wait for them to cool. Stick into blender with salt and 5 TBS idli podi, and blend COARSELY - skin and seeds and all.
In some oil on the stove, season with remaining ingredients. Cook the eggplant some more in the oil. Blend a little again.
Ingredients:
3 big eggplants
Idli powder (containing garlic) - there're many readymade options from the Indian store
1 TBS oil
2 tsp mustard seeds
2 tsp udad dal
2 tsp jeera
A few pinches asafoetida (heeng in Hindi)
5 curry leaves
Salt to taste
Method:
Preheat the oven to broil, high. When ready, stick in 3 washed and dried eggplants, each pierced in a few places to release moisture/steam. Their stems are to be cut off.
After about 30 minutes, the eggplants look pretty ready (not so plump, blackened).
Take them out, wait for them to cool. Stick into blender with salt and 5 TBS idli podi, and blend COARSELY - skin and seeds and all.
In some oil on the stove, season with remaining ingredients. Cook the eggplant some more in the oil. Blend a little again.
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