Baingan Ki Chutney/ Brinjal/Eggplant Dip

Brinjal/Eggplant/Baingan Chutney is spicy and tangy brinjal chutney is something different from regular coriander chutney. It makes a good accompaniment with all most everything. For all those who do not like brinjal/baigan much, do try this version of eggplant and I am sure you will never deny having baingan again. This is my Mom's recipe (this was the way how I started liking and eating brinjal)!!

Ingredients:

• 1 tbsp Oil
• 1 tsp Mustard seeds
• 1 Onion chopped
• 7 to 8 Curry leaves
• 4 Brinjals / small eggplants
• 4 Tomatoes
• 2 slit Green Chillies
• 1 tbsp Red chilli powder
• 1 cup Coriander leaves
• 2 tsp Tamarind pulp

Method:

• Heat 1 tbsp oil in a pressure cooker, add mustard seeds and onion, cook until onions becomes soft.
• Add curry leaves, brinjal and cook for a minute.
• Then add in tomatoes, mix and cook for another minute.
• Add slit green chillies, chilli powder, salt,coriander leaves, tamarind paste and water; mix well.
• Cook until 2 whistles, wait until all pressure releases.
• Mash all of them together to make it look like chutney
• Now cook chutney uncovered suitable to your desired consistency.

Serve hot with bread or rice.