Grilled eggplant chutney


small eggplants 5
redchillies 8 (or as per taste)
urdhal 2 tsp
channa dhal 2 tsp
coconut 2 tsp
garlic 2 pods
tamrind paste 1 tsp


Set the oven to broil and place the eggplant in the oven for 7-8 mins till completely cooked
In a pan dry roast urdhal, channa dhal, redchillies and coconut.
Remove the skin of the grilled eggplant and set aside.
Grind the dry roasted ingredients with eggplant, garlic and salt.
Serve with on the side with hot rice..


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