Roasted Brinjal Cucumber Chutney
Pickles & Chutneys | vegetarian
1 - Big Brinjal
1 - Big Cucumber
7 - 8
Marble sized soaked Tamarind
4 - 5
Chopped Coriander - Little
Apply oil to the Brinjal and place it on a low flame till it becomes soft.
Remove the skin on the Brinjal and sprinkle some Water on it. Remove the seeds from inside.
Grind the cooked Brinjal adding Green Chillies, Cumin, Tamarind, Garlic and Salt.
Add peeled Cucumber pieces without seeds into this mixture and leave it for 30 minutes.
This Chutney tastes good with Ghee Rice or Curd Rice.