Ingredients
1 brinjal
2-3 tomatoes (grated)
1/2 onion (finely chopped)
4-5 garlic cloves
curry leaves (optional)
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon tumeric
2 teaspoon Rombo Rosie Masala
Method
Cut the brinjal. Add oil to the pot and sweat off the brinjal. Brinjals generally require a little extra oil. Fry it on medium heat
When the brinjal has browned, add the onions and spices, except the masala.
Wait for the onions to brown slightly then add the masala and tomatoes
Cook until tomatoes are done
Variations
Add julienned green peppers with the tomatoes
For a South Indian twist- mix 1 teaspoon tamarind with 1/2 cup warm water. Strain and add liquid after tomatoes have cooked. Simmer for a further 10 minutes until the chutney is thick and glossy
Comments