Instant Brinjal chutney / Baigan Ki Chutney...One pot Recipe

Hello friends,

Namaskar....

How are you !! I hope...you are fine and healthy.

I am Sangeeta Agrawal and heartily welcome you at my food blog.

# Today I am sharing an instant recipe of "Brinjal" a very favourite and nutritious vegetable of people...that is "Brinjal chutney". 

# It goes well with chapattis, Parantha, poori and specially with rice. Just add this brinjal chutney in the rice with dal or as plain...you will get heavenly taste.

# Let us start the recipe of "Brinjal chutney"

# Prep Time...5 minutes.

# Cook Time....18 to 20 minutes

# Servings...4

# Cuisine... Indian

# Course....Side dish / dry curry

# Ingredients For The Recipe...

1. Brinjals.... 500 gram

2. Tomatoes....200 gram

3. Oil....5 Table spoon

4. Cumin seeds...1/2 Tea spoon

5. Mustard seeds...1/2 Tea spoon

6. Asafoetida...1/4 Tea spoon

7. Turmeric powder...3/4 Tea spoon

8. Coriander powder...1 Table spoon

9. Kashmiri red chilli powder...1 Tea spoon

10. Salt to taste....1 1/2 Tea spoon

11. Amchur powder...1/2 Tea spoon

12. Garam masala....1/2 Tea spoon

13. Lemon juice... half Lemon

14. Some fresh coriander leaves

15. Chopped green chillies....2 Table spoon

16. Chopped ginger...1 inch or 2: Table spoon

#  Method Of Making....

#  Firstly wash the brinjals and tomatoes well in the water and keep aside.

# Then chop the tomatoes roughly with 2 green chillies and half inch ginger.

Either grind it in the mixer jar or roughly grind in the chopper like the following picture..

The purpose is to make its rough tomatoes puri because mini chunks of tomatoes, green chillies and ginger tastes yum.

You can make its fine tomatoes Puri as choice.

# Then place the pressure cooker with oil on the full flame.

As the oil heats up....add cumin seeds and mustard seeds to crackle along with asafoetida.

Add turmeric powder, coriander powder, kashmiri Mirch powder, amchur powder and saute it for 30 seconds.

Add tomatoes puri with salt and mix it well with spices.

# Stir and cook it seperates its oil.

# Now just peel the skin of Brinjals and cut them in small pieces and directly put in the pressure cooker and mix well with the tomatoes gravy.

( If we cut the brinjals previous....it can turn black...Or if we dilp them in the water... it can absorb water.... that is not needed for the chutney.)

# Then add 1 Table spoon ( khaane wali chammach ) water only in the pressure cooker and cover the lid and cook it on the high flame till 3 minutes only.....just fill it with the steam.

Off the flame and let it pressure down by itself.

The purpose is to release its own moisture and water. It will help in cooking without adding more water..and avoid this from burning in the bottom.

# Now you will find perfect moisture without sticking in the bottom.

# Then again cook it on the slow flame for 5 minutes and off the flame.

Let it pressure down by itself.

# This Time...you will find the brinjals cooked well and soft.

# At this stage...mash the brinjals with the help of a potato masher well in warm.

# Finally...again cook this brinjal chutney for 3 or 4 minutes on the medium flame for a fine texture and taste.

# Lastly add lemon juice, garam masala, coriander leaves, little chopped green chillies and ginger.

Off the flame and take out in a container.

In this way.... Instant and delicious brinjal chutney is ready to enjoy.

Just garnish it with fresh coriander leaves, slit green chillies and julians of ginger as choice.

# Note....

#  For making this brinjals chutney....more tempting and spicy....you can add a Tadka with 1 spoon oil adding cumin seeds, half pinch asafoetida, green chillies and ginger.

# Cut the brinjals just before adding in the pressure cooker.

Thanku Friends,

Thanks again.

If you like my way of cooking.... please give your feedback.