BAIGAN KA CHUTNEY
NOT EVERYONE LOVES BRINJAL OR WAT WE NORMALLY KNOW AS BAIGAN TO AHVE AS THERE FOOD, BUT WONT IT BE GOOD IF E CAN HAVE IT AS SOME SWEET DISH THAT TOO IN FORM OF CHUTNEY. LETS SEE HOW TO AMKE THIS SUPER EASY DISH.
INGRIDIENTS:
1. BRINJAL(BAIGAN)- 1
2. OIL- AS PER REQUIREMENT
3. SUGAR- 6-7 TBSP
4. SALT- AS PER REQUIREMENT
5. TAMARIND(IMLI)- AS PER REQUIREMENT
6. DRIED RED CHILLI- 2 TO 4 IN NO.
7. SARSO- 1 TBSP
8. METHI POWDER- 1 1/2 TBSP
METHOD:
1. CUT BAIGAN INTO ROUND PIECES OR INTO CUBES AS PER YOUR WISH. FRY THEM IN OIL TILL THEY TURN BROWN & KEEP THEM SEPARATE.
2. NOW TAKE METHI SEEDS, DRY ROAST IT IN A KADHAI AND THEN GRIND IT TO MAKE FINE POWDER & KEEP THAT ASIDE TOO.
4. NOW TAKE HOT WATER & ADD TAMARIND INTO IT AND KEEP IT FOR GOOD 10MIN TO GET COOL DOWN. THEN SMASH IT PROPERLY TO TAKE OUT THE PULP FROM IT.
5. AGAIN TAKE THAT SAME PAN, PUT SOME OIL LET IT GET HEATED UP , THEN ADD SARSO & RED CHILLI. SARSO WILL START SPLUTTERING.
6. THEN ADD TAMARIND PULP INTO IT AND LET IT BOIL FOR 2TO 3 MINUTE, THEN ADD SALT AND SUGAR INTO IT. THE QUANTITY OF SALT WILL BE LESS THAN THAT OF SUGAR OBVIOUSLY.
7. NOW ADD FRIED BRINGAL INTO IT AND BREAK THE PIECES IF YOU WANT TO. COOK IT FOR GOOD 4 TO 5 MIN ON MEDIUM FLAME.
8. THEN ADD METH PIOWDER AND COOK TILL THE CHUTNEY THICKENS.
9. ONCE THE CHUTNEY BECOMES THICK, TAKE IT DOWN AND LET OT COOL BEFORE SERVING.
