Making thuvayal as called in tamil for chutney, has always been a welcome change from the usual vegetable side dishes. I have always made thuvayal with different vegetables and the method of preperation is always the same. We made for the first time with brinjal and hence decided to post this to the blog.There are different ways to make brinjal chutney. I have seen another version in Meenakshi ammal’s cookbook which I will be trying soon.This one was quite spicy and delicious and we had it with our vennpongal for dinner. Not a classic combination, but made a fantastic meal!!!
Dried red chillies- 2-3(Add more depending on how spicy you want)
Tamarind- small lump
Salt to taste
Sesame oil- 1tbsp
Heat oil in a pan. Add udid dal and channa dal along with some dried red chillies and grated coconut and saute for a minute. Add the chopped onions and saute till the onions browns. Then add the brinjal along with the tomatoes and salt. Mix well. Cook till the brinjals turn soft.
Allow this mixture to cool.Add the tamarind to this. Grind it to a paste.