1medium bharta brinjal or a large baingan (aubergine or vangi or kathirikai or vankaya)
1tablespoonchopped onion
2garlic cloves + ½ inch ginger- made into a paste or ½ teaspoon ginger-garlic paste (adrak lahsun ka paste)
¼teaspoonajwain(carom seeds)
¼teaspoonkashmiri red chili powderor add as required
1tablespoonoil
salt as required
a few coriander leavesor parsley for garnish
Instructions
roasting brinjal
Rinse the baingan (brinjal) first. Then place it on the stove top.
Roast the brinjal on fire till the peel chars completely and the flesh inside become mushy and soft. Prick with a knife and it should pierce easily without any resistance.
Immerse the fire roasted brinjal in a pan or bowl of water. Let it cool.
Then peel off the skin and finely chop the roasted brinjal. Keep aside.
making brinjal chutney
Heat oil. First add the ajwain seeds and fry for some seconds till the oil become aromatic.
Then add the onions, ginger-garlic paste and saute till the onions become translucent.
Add the kashmiri red chili powder and stir.
Add the chopped brinjal and salt as required.
Saute for 5 to 6 minutes on a low flame.
Switch off the flame and then while serving brinjal chutney garnish with some chopped coriander leaves or fresh parsley.
Notes
Use a large variety of dark purple color brinjal.
The red chili powder can be added less or more according to your taste preferences. Instead of red chili powder you can also use green chilies.