Vamkaayalu (brinjals)-2medium sized
Tomatoes-2small sized
Green chili-1
Oil-2tbsp
Red chilies-6
Mustard seeds-1tsp
Black gram-1tsp
Asafoetida-a pinch
Turmeric-a pinch
Salt-to taste
Tamarind-1/2tbsp
Procedure:
Heat 1tbsp oil in a wok put mustard seeds, black gram. When splutter add red chilies, asafoetida.
This is the tadka for the chutney.
Heat 1tbsp oil in a separate wok add brinjal cut into small pieces, tomatoes and green chili. Cook for 5 to 10 minutes. When the brinjal turn soft, take it in a plate to cool.
Take half portion of tadka and brinjals, tomatoes, turmeric and tamarind in a blender and blend it. Just blend it once.Do not grind it too much.
This is the tadka for the chutney.
Heat 1tbsp oil in a separate wok add brinjal cut into small pieces, tomatoes and green chili. Cook for 5 to 10 minutes. When the brinjal turn soft, take it in a plate to cool.
Take half portion of tadka and brinjals, tomatoes, turmeric and tamarind in a blender and blend it. Just blend it once.Do not grind it too much.
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