Badanekayi chutny/Auberjine/Brinjal chutny

I had never tasted brinjal in the form of chutny nor had imagined it! When I read this recipe in mallika badrinath's cookbook I thought of giving it a try. It was a super hit at home. It went well with hot rice and akki rotti. I have used green brinjals for preparation and would suggest you to use that as the skin of green brinjals are thin and would blend easily. 

Recipe Source : Mallika Badrinath's Ruchikara ootada thinisugalu

Brinjal : 1 long (green long brinjal, chopped into 1/2" pieces)

Redchillies : 4 (chutny was spicy, so adjust accordingly)

Kottambari beeja/Coriander seeds : 1 and 1/2 tsp

Uddinabele/uraddal : 1 tsp

Tamarind : 2" piece (soaked in water)

Onion : 1 small, chopped into pieces

Oil : 1-2 tbsp

Salt

Method:

1. Dry roast red chillies, coriander seeds and uddinbele and powder it. Keep it aside.

2. Take oil in a pan/kadhai and heat it. When oil is hot add chopped brinjal and fry till brinjal becomes soft. Drain out excess oil from brinjal and trasnfer it to blender/mixer jar which already has chilli, dhania powder in it.Add onions, tamarind and salt to the mixer jar. Blend everything to a smooth paste.

3. Remove chutny to a bowl and enjoy it with your main course.