You might have noticed that in my blog till now I have posted only one eggplant dish as my husband is a big choosy eater of vegetables and this eggplant is a big No No for him. But as I made this chutney, without knowing he tasted it and liked it a lot. Only later he came to know about the eggplant in it :-)
- Eggplants- 2 nos
- Red Chillies- 4-5 nos
- Shallots- 6-7 nos
- Salt- as per taste
- Tamarind- a small piece
- Coconut oil- 2 tbsp
- Roast the eggplants on direct flame and turn the eggplants using tongs so that the skin is charred and blistered uniformly.
- When the eggplants are cooled, peel the skin and chop into small pieces.
- Grind all the ingredients (except coconut Oil) along with the chopped eggplant till it turns into paste.
- Transfer this to a serving bowl and at last add the coconut oil. Serve this along hot steaming rice.