- 1 Medium sized brinjal / eggplant
- 2 Chillies
- Half inch Ginger – half inch (roughly chopped)
- Handful of coriander (chopped)
- 1/2 tsp cumin seeds
- A pinch of asafoetida (optional)
- Oil / ghee – enough to oil the brinjal
- Juice of 1/2 a lemon
- Salt to taste
- Wash and dry the brinjal/ eggplant.
- Oil the brinjal with a little bit of any oil or ghee.
- Make a few pricks around the brinjal with a fork or a sharp knife.
- Now on high flame place the oiled brinjal and char it from all sides. It should burn and char completely so that the skin of the brinjal falls out easy.
- Let the brinjal cool down
- Remove the charred skin and keep the cooked brinjal aside.
- Now take a grinder/mixer jar and place chillies , ginger, salt, cumin seeds and asafoetida and grind them to a paste.
- To the above paste add brinjal and lemon juice and give it very quick pulse until everything mixes well.
- Now remove the chutney into a bowl and garnish it with chopped coriander.
- Serve the chutney to Perumal with hot rice or roti and enjoy His prasadam.
Note: Make sure that the brinjal you pick doesn’t have any holes or any scars which ensures that there are no insects inside the brinjal)