Brinjal Chutney
green brinjals long variety - 5
big onions - 2
green chillies - 6
grated coconut - 1/4 cup
roasted gram - 1 Tbl.sp
salt - as required
Method:
Select tender brinjals and cut into small even pieces and soak in salted water till required.
Cut onions finely.
Heat oil fry green chillies, onions and brinjals till the raw smell goes from it.
Cool and then grind it along with other ingredients coarsely.
Season with mustard seeds and serve with Idlis or chappathi.
