Vangi Bhudidh/ Brinjal Chutney

This is Sourashtrian’s way of preparing Brinjal chutney. Traditionally, it is served as an accompaniment with Ven Pongal. A perfect accompaniment I must say. Goes well with Idli and Dosa too. You can find this savory chutney in every Sourashtrian feast. This chutney is sometimes made without brinjal and yet it tastes the same. Here’s how you make it…

Ingredients

3 medium sized brinjal

1 medium sized onion

2 medium sized tomato

3 ts of chana dal

3-4 red chillies

¼ ts hing

For tempering

½ ts mustard seed

Few curry leaves

Preparation

- Chop the brinjal, onion and tomato into small pieces.

- In a pressure cooker add chopped brinjal, onion and tomato. Add chana dal, red chillies, hing, salt and enough water. Mix them well.

- Pressure cook for 3-4 whistles.

- After the air in the cooker is released open the lid and let the mixture cool down.

- After it has cooled down put them in a blender and grind them into a smooth paste.

- Add oil in a pan. Add mustard seed. After it crackles add curry leaves.

- Now add the ground mix, add more water if necessary and let it simmer in medium flame for about a minute.

And it’s done!