Скачать с ютуб Roasted Egg Plant Chutney (vankaya kalchina pachadi) - Brinjal Chutney в хорошем качестве

Roasted Egg Plant Chutney (vankaya kalchina pachadi) - Brinjal Chutney

Roasted Eggplant Chutney (vankaya kalchina pachadi) is a delicious side dish for rice.The smokey flavor brings a unique taste for this chutney. Facebook....  / sasirekhas-kitchen-654703494611582   Ingredients 4 medium size eggplants 1 tsp tamarind paste 1/4 tsp turmeric powder some cilantro /coriander leaves salt to taste For Tempering 1 tbsp of oil or ghee 1 tsp uad dal 1/8 tsp fenugreek seeds 1/2 tsp mustard seeds 1/2 tsp cumin seeds 1 tsp crushed pepper a pinch of hing few curry leaves 4-5 garlic cloves Preparation Roast eggplants on stove top on low to low medium flame until the skin becomes black in color. Allow them to cool down. Then peel off the skin and crush them with a fork. Procedure Tempering Take oil or ghee in a small sauce pan which is on medium heat. When the oil is hot add urad dal, fenugreek seeds, mustard seeds and cumin seeds. Keep stirring them. When the mustard seeds are spluttering add crushed red chilies. When they are about to change color, add garlic and continue stirring. When the garlic is light brown add hing/asafoetida, curry leaves and turmeric powder. Add the roasted and crushed eggplant/baingan to this prepared tempering. Add salt, tamarind paste and cilantro. Mix them well. Serve it with chapati or rice.