Friday, November 2, 2012

eggplant chutney -- tohial

This is another chutney Mahesh's mom made that was tasty, we mixed it with rice and ate it with the buttermilk curry.


-- 3 medium-sized baby eggplants, each one approx. 5 inches long by 3 inches wide. Or similar amount of other eggplants.
-- 1 tablespoon oil
-- 4 dried red indian chilis
-- 1/4 teaspoon asofetida powder, or a small chunk of asofetida
-- 2 tablespoons black gram dal or urdu dal

-- salt to taste
-- 1/2 teaspoon tamarind paste

-- 1 handful cilantro

1. cut off the top of the eggplant and pierce the body of each eggplant. Cook over a gas flame or in a hot oven, constantly turning until the eggplant is black all over.

2. Put the eggplant in water just to cover, and peel the black skin off the eggplant and discard the black skin.

3. In a small pan on the stove, add oil, chilis, asofetida, and dal. Fry until it becomes a light brown color. Switch off the heat.

4. Cool the dal mixture, add to grinder, along with salt and tamarind paste, grind coarsley. Add cilantro and grind again. Then add the eggplant and grind again.


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