Brinjal Chutney
From: 'Pearl' from Rep. of Yemen

• ½ kg Brinjals;
• 1 tspn Chillie Pwd;
• ½ Tspn. Turmeric Pwd;
• Salt to taste;
• Seed less Tamarind as big as a gooseberry;
• ¼ cup Yellu Oil for frying Brinjals;
• Green Chillies that turn red 6 nos.
• ½ tspn Asafetida pwd;
  

For Seasoning:

• 4-6 Tbspns Yellu Oil (you could use the oil from the fried brinjals);
• 1 tspn. Mustard Seeds;
• Curry Leaves a Sprig;
• 2-3 Dry chillies de seeded & broken up;

Wash & cut the Brinjals into cubes – keep aside.

Take a Kadai (wok) add oil for frying the Brinjal pcs. – fry till the Brinjals change colour & are soft – remove from Oil & keep aside to cool. When the brinjal pcs are cold, take a little of the fried Brinjal pcs. & grind with the Green chillies that turned red, along with the Tamarind & salt to a fine paste & keep aside.

Now take a kadai, pour the oil kept for seasoning – when oil is hot add the seasoning ingredients & fry till Mustard seeds crackle, add the Chillie pwd, Turmeric Pwd. & fry on low heat for a minute or two- now add the ground paste & fry for a further 2 mins on low heat or till oil comes to the surface – now add the fried brinjal pcs. & Asafetida pwd mix well & continue to fryfor another 2-3 mins. on low heat. Check the salt & add if required. Remove from heat – cool –Bottle & use.