Beguner Chaatni

Small seedless brinjals (1 kg)
Jaggery 50 gms
Methi seeds 1/2 tsp
Dry chili powder 1 tsp
Mustard oil 1 tbsp
Tamarind 50 gms
Jeera 1 tsp
Dil, roasted and crushed 1/2 tsp. 

1. Cube the brinjals and boil in a little water.
2. Take off the stove when still firm, and drain the water. 
3. Warm the oil and put in the brinjals.
4. Fry a little, then put in all the ingredients, lastly adding tamarind juice. 
5. When cool, add roasted spices. 

Note: It stays for 3-4 days.


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