Badanekayi Sutta Gojju | burnt brinjal chutney

Rashmi K -

 Brinjal is a big part of South Indian cuisine and Burnt Brinjal Gojju / Chutney is one of all the varieties of recipes.

Today I have for all of you a delicious side dish of burnt brinjal chutney that tastes great with rice.

This "burnt Brinjal Gojju / burnt Egg Plant Chutney / Sutta Badanekayi Gojju / South Indian style Baingan ka chutney" is tangy and spicy, lip-smacking. Here I didn't make much spicy..but this gojju /chutney should be spicy.

Like baingan bharta, this recipe requires eggplant to be roasted on the fire. It takes just a few minutes to make this dish, once the eggplant is roasted. The roasted taste of brinjal mixed with tamarind, and simple tempering gives a unique taste.



INGREDIENTS:
SERVES: 4

• Brinjal - 3
• Green chili - 3
• Tamarind- lemon size
• Salt to taste
• Urada fal 1=2 tsp
• Mustard seeds - 1/2 tsp
• Hing/ asafoetida  - 1/4 tsp

METHOD:

• Take 3 Brinjals wash and apply coconut oil and burn it fully under the flame.

• Once the brinjals are cooked, take them out & leave them for cooling.

•  Once it cools, remove the outer burnt skin. open and check whether worms are there or not.

• If there are no worms mash it nicely and add Tamarind juice,  salt, and green chili mash it well. You can also add onion and jaggery to it if required. I didn't add both.

• Prepare to tamper, add coconut oil,  mustard seeds urad dal and hing to the tampering pan.

• Once ready, Add the tampering to Burnt Brinjal Gojju. Yummy and Tasty Burnt Brinjal Gojju / Eggplant Chutney is ready.

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