Ingredients

• 2 - large brinjals
• 2 - green chillies
• 2 - dried red chillies
• 2 tbsp - grated coconut
• 1/2 tsp - mustard seeds
• 1/2 tsp - asfoetida
• 2 tbsp - oil
• 2 cups - curd/yogurt
• salt to taste

How to Make Brinjal Yogurt Chutney

• Rub oil on the brinjals and grill on a stove or in a microwave until brown and soft. Remove the skin and keep the pulp aside.
• Grind all the other ingredients, except the mustard seeds, asafoetida and red chillies, into a paste.
• For tempering, heat oil in a kadhai. Add the mustard seeds, red chillies and asafoetida. Add the brinjal and the paste.
• Serve with paratha or hot rice.