Description
Baingan (Brinjal) chutney is a very delicious and spicy condiment from North Indian cuisine. It is perfect to be served with roti, rice, or dosa. Here, I’am sharing the most simple version of baingan ki chutney which is completely different from any other chutney you might have already tasted. So, let’s get started.
Ingredients
- 2 big eggplants (baingan), chopped
- Water as needed
- Salt to taste
For the tadka/tempering
- 2 tablespoons oil
- ½ teaspoon chana dal
- ½ teaspoon mustard seeds
- 1 teaspoon urad dal
- 3 dry red chillies
- 1 sprig curry leaves
- 2 medium onions, sliced
- 6–8 garlic cloves, chopped
- 1 inch ginger, chopped
- 1 teaspoon kashmiri red chili powder
- ½ teaspoon turmeric powder
- ¼ tsp asafoetida
- 2 tablespoons tamarind pulp
- 3 tablespoons jaggery
- 2 tablespoons roasted peanuts
- Salt to taste
- 2–3 tablespoons sesame seed oil
For the garnish
- Sesame seed oil
- Kashmiri red chili powder
- Fresh coriander leaves
Instructions
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Wash the baingan first.
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Remove the stem and cut it into small pieces.
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Put them in a bowl full of salt water to prevent them from turning black. Set aside for later use.
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Take a pan or skillet.
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Heat oil, add chana dal, mustard seeds, urad dal, dry red chillies, and curry leaves.
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Fry for a few seconds till they become aromatic.
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Add onion, garlic, and ginger.
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Saute for a minute till the onions become translucent.
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Add the chopped eggplant and salt as required. Mix well.
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Cover the pan and cook for about 10 minutes on medium flame.
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Remove the lid and mix all the things with a spoon once.
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Then add kashmiri red chili powder, turmeric powder, asafoetida and saute for 2 minutes on a low flame until fragrant.
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Now add tamarind pulp, jaggery, and peanuts.
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Saute everything for a minute then cover the pan and cook it for 3 to 4 minutes.
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Switch off the heat.
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Take a grinder jar or using a hand blender, grind the mixture into a smooth paste.
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Transfer it to a serving bowl and garnish it with sesame seed oil, kashmiri red chili powder, and fresh coriander leaves.
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Serve hot with roti or paratha.
Notes
- Use a good and large variety of dark purple brinjals for this recipe.
- The red chili powder can be added less or more according to your taste preferences. Instead of red chili powder you can also use green chilies If you like it more spicy.
- Category: Accompaniments
- Cuisine: North Indian
Keywords: Eggplant Recipe, Brinjal Dip, How to make Eggplant Dip, Baingan Ki Chutney, Indian Recipes