I love this chutney to the core with Idly / Dosa. This chutney will go well only with idly / dosa not with rice. My grandma makes this delicious smoky smell chutney and I just love it. I had this chutney often in my schooling days. I still remember the days my grandma smoke this brinjal in the fire outside of the house not in the gas. When we smoke directly on the coal fire it tastes differ from what we make by using gas. Neverthless, nowadays many of them living in apartments and we used to cook with gas. Though we cannot use coal fire like old days, we can still make this by using gas. Try this yummiest chutney and trust me the people who doesn't like brinjal, they will start eat coz of the smoky smell, texture and flavour :-)
INGREDIENTS:
Big brinjal - 1
Red chillies - 4 to 5
Tamarind - 1/2 tsp ( or Tamarind paste 1/2 tsp)
Asafoetida - a pinch
Mustard seeds - 1 tsp
Urad dhal - 1/2 tsp
Salt - as needed
HOW TO MAKE:
Greast brinjal with oil evenly. Pierce a stick or a rod to the brinjal and start roasting in the direct flame. Make sure that you care roasting evenly. Rotate brinjal now and then to roast every where evenly. When the skin of the brinjal gets blackened turn off the stove and allow to cool down completely.
After the skin of the brinjal gets blackened and the brinjal gets cooked completely remove from fire and cool down.(the pierced rod will not hold the brinjal anymore after the brinjal gets cooked,so you can take it as reference point) - See more at: http://www.rakskitchen.net/2011/01/sutta-kathirikkai-chutney-side-dish-for.html#sthash.lcQ8nDCB.dpuf
Peel off the brinjal skin. Heat oil in a kadai and splutter mustard seeds and add urad dhal, asafoetida and red chillies. Fry until the nice aroma comes. Add tamarind and turn off the stove. Mix well and keep aside. Allow to cool down. In the blender / mixie add roasted ingredients and smoked brinjal. Make a fine paste of it and add require water while grinding.
TIPS:
Grated coconut can be added.
This chutney will go only with Idly or Dosa not with rice.
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