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

1. 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.
2. 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.
3. 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.
4. 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