Brinjal chutney You Need To Have: 4 small Eggplant/Badanekayi 2 tsp fried Peanuts 2 green chilies 1/2 cup coriander

leaves 1-2 tsp grated coconut 2 garlic pods salt to taste 1 tsp oil 1/2 tsp mustard seeds 2-3 curry leaves Method: Take 1 cup of water and bring it boil. add cut eggplants and garlic to it. cook till they are done. remove from water and allow it to come to room temperature. keep water aside. Put cooked eggplant,garlic, green chilies,coriander leaves, fried peanuts,salt and grated coconut into a mixer and grind it to smooth paste. (use eggplant cooked water while grinding). Heat 1 tsp oil in a pan and add mustard seeds. once it starts spluttering add curry leaves and mix it with chutney. Enjoy it with any rotti. Badnekayi Yennegayi Eggplant/Brinjal ? 8 nos(small purple ones) Tamarind ? cup extract (I soaked of a lemon sized tamarin ball in water) Onion ? cup (finely chopped) Green chilly ? 2 slit (optional) Mustard Seeds ? 1 tsp Curry leaves ? a few Asafoetida/hing ? a pinch Jaggery ? 1tsp Oil ? 2 tbsp For the Masala/filling Coconut ? cup Coriander seeds ? 2 tbsp Red chillies ? 8nos Cumin seeds ? tbsp Peanuts ? cup Sesame seeds ? 1 tbsp Onion ? 1 small (roughly chopped) Method ? 1.Dry roast all the filling ingredients(except coconut and onions) and grind them alongwith the coconut and onions. 2.Vertically/lengthwise make two slits in the eggplant,jes till the end but not completely chopping it off from its head. Retain the stalk. 3.Stuff the filling mixture inside the slits.The remaining filling masala can be used for the gravy. 4.Heat Oil in a Pan.Temper with Mustard seeds,hing,green chillies and curryleaves.Add onions and saute for about 2 mins. 5.Drop the stuffed Eggplant one by one,gently mix them along with the onions.Close the lid and let

it cook for 10mins. 6.Add Tamarind water,the remaining masala,salt,Jaggery and required amount of water. 7.Close the lid again and allow it to cook.Once they turn soft,check for the required consistency and switch off the flame.