Sutta badanekayi chutney or roasted eggplant chutney is a simple yet hearty side dish with earthy and aromatic flavors.This recipe is a sattvik, fat free and vegan dish with fresh ingredients to boot. So I guess this is one dish where you can indulge.
According to ayurveda, the best way to consume egg plant is by roasting them on an open flame. Oh yes!! Roasted eggplants are supposedly very good for liver and spleen. It is said that consuming roasted eggplants with garlic helps in strengthening the spleen, which is often weakened during jaundice.
This chutney is extremely easy to put together. Roasting the egg plant on an open flame is the only time consuming part. But other wise, it hardly takes any time. The ingredients required for this dish is also something that is easily available.
This chutney tastes great with just about everything. I have tried serving this with rice, rotis, even on my toast. Although I have to agree that spreading this chutney on my toast was taking this a little too far, but I just can't deny how delicious my toast tasted.
Egg plant chutney recipe
Preparation time: 10min+ broiling time
Cooking time- 5min
Makes- 1-1/2 cups
Egg plant- 1 large
Freshly grated coconut- 1/2 cup
Tamarind- 1 small lime sized
Salt to taste
JAggery- 1 tsp
Kashmiri Red chilies- 2-3
For the tempering:
Mustard seeds- 1/2 tsp
Urad dal or black lentils- 1/2 tsp
Curry leaves- 8-10
Hing- a pinch
Coriander leaves- 1 tbsp to garnish
- Grease the egg plant with a little oil and cook over an open flame till it is completely black and soft.
- Cool the egg plant completely and peel the skin and keep aside
- Heat quarter tsp of oil I a pan and fry there'd chilies for a min and set aside.
- Extract the tamarind pulp by adding two tbsp of water to the tamarind.
- Assemble the cooked eggplant, coconut, tamarind pulp, red chilies, salt and jaggery in a blender jar and blend till smooth.
- For the tempering, heat the remaining oil in a pan and add the mustard seeds. Once they crackle add the urad dal and fry till they are brown.
- Add the curry leaves and hing and fry till the curry leaves turn crisp.
- Add the tempering to the ground chutney, garnish with coriander leaves and serve with hot steamed rice or rotis and a dollop of ghee.