Delicious Homemade Brinjal ChutneyVeg

1

Heat a pan with a generous amount of oil.

2

Drain and squeeze the soaked brinjal cubes to remove excess water.

3

Once the oil is hot, add mustard seeds. Once they start splattering, add the urad dal and asafoetida. Sauté until the dal turns golden.

4

Add the fenugreek seeds and dried red chilies, and sauté for about a minute.

5

Add the prepared brinjal pieces and the dried coconut to the pan.

6

Sauté on low heat until both the brinjal and coconut are evenly fried and lightly golden.

7

Switch off the heat and let the mixture cool down.

1

Once the mixture has cooled, add salt, a little sugar for taste, and the tamarind pulp. Mix well.

2

Grind the mixture into a coarse paste.

3

Transfer the chutney to a serving bowl.