BRINJAL CHUTNEY

Grill one big brinjal well until the outer skin is changed into black. Then peel it and keep the flesh. Soak a small gooseberry sized tamarind in quarter cup of water. Heat a kadai and pour 4tbsp gingelly oil. Add 1 cup of chopped onion, 6 red chillies, and 2 cups of chopped tomatoes. Fry them until the vegetables are well mashed and the oil comes on the surface. Grind them with the brinjal flesh, tamarind and enough salt to a slightly coarse mixture. Temper with mustard seeds, a few curry leaves and asafoetida powder.