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Bhune Baingan Ki Chutney
Main Ingredients | Brinjal, Oil |
Cuisine | Punjabi |
Course | Pickles, Jams and Chutneys |
Prep Time | 11-15 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 1 large Brinjal
- 1 tablespoon Oil
- 1/2 teaspoon Cumin seeds
- 1 medium Onion chopped
- Salt to taste
- 1/2 teaspoon Red chilli powder
- 2-3 Green chillies finely chopped
- 11 Fresh mint leaves
- 1 tablespoon Dried pomegranate seeds (anardana),roasted
- Juice of ½ lemon
Method
- Prick the brinjal all over and roast over open gas flame or oven or in a tandoor till it gets cooked from inside and the skin gets charred.
- Heat oil in a non stick pan, add cumin seeds and when they change colour add onion and saute till soft. Peel the skin of the brinjal, chop it roughly and put into a hand blender jar. If there are too many seeds, discard some of them.
- Add sautéed onion and cumin seeds to the jar. Add salt, red chilli powder, green chillies, 10 mint leaves. Crush the pomegranate seeds and add 1 tsp of it to the blender jar. Add lemon juice and blend everything together till almost smooth.
- Transfer into a serving bowl, garnish with a fresh mint leaf and serve.
Nutrition Info
Calories | 308 |
Carbohydrates | 40 |
Protein | 5.9 |
Fat | 16 |
Other Fiber | 15 |
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