Pic courtesy: awesomecuisine.com
Have you ever of baingan ki chutney? Check it out!
1 big brinjal
5 dried red chillies
1 ½ tbsp oil
1 tbsp tamarind paste
1/4 tsp asafoetida (hing)
½ tsp mustard seeds
Salt to taste
Roast the brinjal until it turns black. Now put in a bowl of water so that it becomes easy for you to peel off the skin and mash it.
Now roast the red chillies in oil. Once the chillies cool, put them in a mixer jar. Add tamarind paste, jiggery and grind it into a paste.
Take a pan and cook the mashed brinjal and add the ground masala.
Add salt and 1/4 tsp of hing and mix well.
Heat oil in a tadka pan. Add mustard seeds. Let the splutter. Now garnish the chutney with the mustard seeds.