firstly, take large brinjal and slit randomly making holes
CHILLI & GARLIC
stuff in 3 garlic and 3 chillies into the holes
OIL - SPREAD WELL
grease 1 tsp of oil over brinjal, as it helps to peel off the skin easily once roasting
ROAST - MEDIUM FLAME
firstly, in a pan heat 2 tsp olive oil and add 1 cup tofu. if you are looking for a replacement for tofu, then you can use paneer.
roast on medium flame by flipping in between
roast uniformly until the brinjal gets cooked from inside
now cool completely, and start to peel off the skin
cut the brinjal and tomato and see, making sure there are no insects and is cooked well
transfer to a large bowl
now mash making sure everything is well combined. you can use a chopper to mash to a uniform texture
further add ½ tsp cumin powder, ½ tsp garam masala and ½ tsp salt
mix well making sure everything is well combined.
OIL - 2 TBSP
now for the tempering, heat 2 tbsp oil. splutter 1 tsp mustard, ½ tsp cumin and pinch of hing
CORIANDER - 2 TBSP
pour the tempering over chutney, add 2 tbsp coriander.
mix well making sure everything is well combined
READY TO EAT
finally, enjoy brinjal chutney with rice, roti or paratha