SLIT RANDOMLY

firstly, take large brinjal and slit randomly making holes

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CHILLI & GARLIC

stuff in 3 garlic and 3 chillies into the holes

2

OIL - SPREAD WELL

grease 1 tsp of oil over brinjal, as it helps to peel off the skin easily once roasting

3

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.

4

FLIP OVER

roast on medium flame by flipping in between

5

WELL ROASTED

roast uniformly until the brinjal gets cooked from inside

6

PEEL SKIN

now cool completely, and start to peel off the skin

7

COOKED WELL

cut the brinjal and tomato and see, making sure there are no insects and is cooked well

8

TRANSFER

transfer to a large bowl

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MASH SMOOTH

now mash making sure everything is well combined. you can use a chopper to mash to a uniform texture

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CUMIN POWDER

further add ½ tsp cumin powder, ½ tsp garam masala and ½ tsp salt

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WELL COMBINED

mix well making sure everything is well combined.

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OIL - 2 TBSP

now for the tempering, heat 2 tbsp oil. splutter 1 tsp mustard, ½ tsp cumin and pinch of hing

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CORIANDER - 2 TBSP

pour the tempering over chutney, add 2 tbsp coriander.

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MIX WELL

mix well making sure everything is well combined

15

READY TO EAT

finally, enjoy brinjal chutney with rice, roti or paratha

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