Pieces of brinjal and tomatoes cooked with mild spices and ground with roasted scraped coconut and tamarind paste.BRINJAL TOMATO CHUTNEYIngredients2 brinjals, cut into cubes with skin2 medium tomatoes1 tbsp + 1 tsp oilSalt to taste3½ tbsps scraped fresh coconut6 green chillies¼ tsp turmeric powder1 tbsp tamarind paste1 tsp mustard seeds10-12 curry leavesMethod1. Heat 1 tbsp oil in a non-stick pan. Add brinjals and saute.2. Roughly chop tomatoes and add alongwith salt. Toss and cook.3. Dry roast coconut till lightly browned. Remove from heat and cool.4. Roughly chop green chillies and add to the brinjal and tomatoes. Cover and cook further.5. Add turmeric powder, mix well, cover and cook till the vegetables turn soft. Switch off heat and keep it covered.6. Take roasted coconut in a grinder jar alongwith tamarind paste and cooked brinjal-tomato mixture. Grind into a coarse chutney and transfer into a bowl.7. Heat 1 tsp oil in a non-stick pan. Add mustard seeds and curry leaves and let the seeds splutter. Add this tempering to chutney and mix well.8. Serve as an accompaniment. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
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