exceptional flavors

grilled eggplant chutney

This recipe is well known among the Galo Tribe in Arunachal Padesh. Grilling it brings out the complex and smoky taste of eggplant.

Ingredients

• 4 long purple Eggplants
• 1 tbsp sunflower oil
• 4 green Spicy green chilly • 6 garlic cloves
• 2 tbsp chopped onion
• 2 tbsp chopped coriander
• Salt

Process

1. Brush the eggplant with the sunflower oil and make a few holes with anything sharp. Then, grill them in their skins over a flame, turning them whenever required until brown or black.

2. Remove the skin while they are still hot.

3. Grill green chilly and garlic cloves with skins, in a stainless steel mesh over a flame, until brown and soft.

4. Finally, muddle the peeled garlic cloves and green chilly followed by eggplants, chopped onion, chopped coriander and add salt, as per taste.
   Do not blend it, it needs to have a chunky texture.

5. Feel free to play with the ingredients. Trust your taste buds.

6. Best paired with steamed rice and homemade dal (lentils)