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Brinjals - 250 gms
Fresh curd - 300 gms or more
Green chillies - 4
Red chillies - 5-6
Ghee - 2 tsp
Fenugreek seeds - 1/2 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Asafoetida - a pinch
Curry leaves - few
Oil - 1 tsp


  • Wash and pat dry the brinjals. Apply little oil to the whole brinjals.
  • Roast the brinjals directly by putting them on burner. Turn all sides for even roasting. When brinjals are tender and skin turns to black remove from flame.
  • Let it cool and remove the outer layer, check for worms by opening it, mash the brinjals and keep aside.
  • Whisk the curd without lumps, add  mashed brinjal and salt. Mix well.
  • Heat the ghee in pan, add broken red chillies, chopped green chillies, fenugreek, mustard, cumin seeds, asafoetida and curry leaves. Fry then till mustard splutters then pour over chutney.
  • Serve chilled or as it is with rice or roti.

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