Pea eggplant/Brinjal/Aubergine chutney. And we call this as marabadane kaayi/ ಮರಬದನೆ ಕಾಯಿ .
There are different types Chutneys, but brinjal is one vegetable that is either loved or hated by many.
The first category of people just love the brinjal taste and are comfortable with its unique texture, will definitely love this chutney.
People of different region prepare this dish differently according to their own taste.
My mom used to cook sambar, stir fry , curry and chutney with this, trust me all those things taste amazing.
- 300grams of pea brinjal
- 2tsp of oil
- 1tsp of urad dal
- Half tsp of coriander seeds
- 2inch tamarind
- One or two green chilli
- 3 to 4 red chillies
- Salt to taste
- Oil 1tsp
- Half tsp of mustered seeds
- Pinch of hing
- One red chilli
Cut pea brinjal into half and soak in the water for 30mins.
After 30min, drain out the water and transfer into hot pan with 1tsp of oil and fry till it becomes soft, here you can add pinch of salt also.
Once the brinjal becomes soft, that means the brinjal has perfectly done.
Take out the brinjal and in the same pan fry urad dal, green chillies, red chillies and coriander seeds.
Once they are done add all the ingredients in the blender along with tamrind, little bit of water and salt. Grind untill it’s become nice paste.
Transfer the chutney into bowl and now for tempering in a small tampering bowl add oil, once it’s heated add mustered seeds and when the mustard seeds begin to splutter add hing and red chilli.
Switch off the flame and pour the tempering on the pea brinjal chutney, mix it well.
Serve with hot rice.
Note : have to fry brinjal very well, or else chutney will become bitter in taste. Taste the brinjal, to check if it is done or not.