Baingan Ki Chutney बैंगन की चटनी

• Firstly soak the chopped egg plate in salt, water and keep aside for further use.
• Then heat oil in a pan and add chana dal, mustard seeds, urad dal, dry red chillies, curry leaves and saute for a few seconds.
• Now add onion, garlic, ginger and saute for a minute then add the chopped eggplant and cover it and cook for 10 minutes on medium heat.
• Remove the lid and stir everything once then add degi red chilli powder, turmeric powder, asafoetida and saute for 2 minutes or until fragrant.
• Now add tamarind pulp, jaggery, peanuts saute for a minute then cover and let cook for 3-4 minutes.
• Remove off the flames and grind it into a fine paste.
• Remove in a bowl and add salt, sesame seed oil and mix everything properly.
• Serve in a serving bowl and garnish with sesame seed oil, degi red chilli powder, coriander leaves.

For Dahi And Baingan Ki Chutney

• In a bowl add curd prepared half Baingan mixture, salt and mix everything together.
• Serve in a bowl and garnish with coriander leaves, sesame seed oil, degi red chilli powder.