Ingredients:
Brinjal – 1 big purple one (the Brinjal
used for Bharta)
Oil: 3 tbsp
Chana Dal : 2tsp
Urad Dal :2 tsp
Rye: ½ tsp
Jeera : 1 ½ tsp
Methi Seeds:1/4th tsp
Dry red Chillies : 4
Hing: ¼ tsp
Green Chillies: 3-4, or according to taste
Curry Leaves : 8-10
Tamarind : The size of a small lemon
Garlic Pods: 3-4
Turmeric: ½ tsp
Salt : to taste
For the tadka (tempering)
Oil : 1 tbsp
Jeera: 1 tsp
Rye:1/2 tsp
Hing : ¼ tsp
Curry Leaves: 5-6
Dry Red Chillies: 2
Method:
1) Chop the brinjal into small cubes. Heat
some oil in a non stick pan, add the brinjal pieces and then cook on low heat,
stirring occasionally. Once the cubes turn soft and change color, remove them from
the pan and set them aside to cool.
2) Heat oil in a pan. Add the Chana Dal and
Urad Dal and fry till the seeds change color. Now add the Rye, Jeera and Red Chilies.
Keep stirring to ensure that nothing burns. Now add the Hing, the Garlic Pods,
Green Chillies, Curry leaves and Turmeric. Mix everything well.
3)Allow this mixture to cool. Add the Tamarind,
Brinjal Pieces and salt and grind till smooth.
4)Prepare the tadka by heating the oil, and adding Hing,
Jeera, Rye, Curry Leaves and Red Chillies and pour it over the chutney.
Tastes best mixed with hot rice and ghee.