Smoked Brinjal Chutney
I love the smoky flavour in some specific dishes Chief favourites are the smoked brinjal chutney and the aromatic, light garlic soup. The smokiness gives the dish that extra edge and sets it apart from the rest. I was obsessed with trying out different kinds of vegetable chutneys, one among which was the Smoked Brinjal Chutney which turned out smoking nice!
One big pulpy purple brinjal
Tamarind paste 1 tsp
Chopped green chillies 2-3 pcs
Chopped red onions
Curry leaves, a few sprigs
Tuvar dal 1tsp
Channa dal 1 tsp
Salt to taste
Mustard seeds for garnish
Asafoetida 1 tsp
1. Smear the brinjal with oil all over nicely until it gleams.
2. Roast it on a slow fire until the skin is charred giving out that smokiness.
3. Peel the skin and pulp the brinjal. Set aside in a vessel.
4. In a wok, heat cooking oil and splutter mustard seeds, asafoetida, curry leaves, tamarind along with tuvar and channa dal.
5. Add the onions and saute until they turn a lovely pink.
6. Add the brinjal and saute for a few minutes.
7. Cool the mix a little while and run it in the blender to make a coarse or smooth paste.
This smoked chutney makes a great dip for bread, rice and some snacks.