Here I am sharing a recipe which goes well with idly, dosa, rice and roti.
Ingredients
1 large brinjal/ baingan, burnt in direct fire, peeled and smashed
2 dry red chillies
2 green chillies
A small piece of tamarind
A small piece of ginger
A small piece of fresh turmeric
A bunch of coriander leaves
Two tablespoons of curry leaves
A small piece of heeng cake
Salt as required
2 tablespoons of black broken urad dal
1 tablespoon of chana dal
1 tablespoon of Gingly oil
1/4 cup grated coconut
Method
In direct fire burn the baingan, remove the skin and smash it. Keep aside.
In a heated pan pour gingly oil, add black urad dal, chana dal and roast, heeng, add red chillies and green chillies, saute for a while, add tamarind pieces, cook further.
Now add ginger and turmeric, curry leaves, coriander leaves and mix together. Add grated coconut. Finally add salt and off the stove.
Take the mixer jar, add roasted dals and grind for a few minutes. Once it's bit coarse add the smashed brinjal.
Grind further to a chutney consistency without adding water in pulse mode. Adjust salt and serve with idly, dosa, rice and roti.
