Saturday, September 25, 2010

Burnt Eggplant in Coconut Chutney

This is one side dish that comes into my mind instantly when I see eggplant! I used to dislike this veggie earlier, but now with a wide variety of dishes that can be prepared with the eggplant, I actually started liking it. This is quite easy to prepare - cook the eggplant on stovetop till the outer skin is burnt, after which the skin is removed and the inner part is added to a ground coconut chutney. Tastes great with chapathis, rottis, esp Ubbu rotti, and even with rice.
Burnt Eggplant in Coconut Chutney

Preparation time : 5 min
Cooking time : 15 min
Serves : 4

Eggplant - 3, medium sized, preferably purple ones
Coconut - 1 cup, grated
Green chilies - 5-6, depending on taste
Channa dal - 2 tsp
Curry leaves - 2 sprigs
Coriander leaves - 1 Tbsp, chopped
Cooking oil - 1 tsp
Jaggery - a small pinch (optional)
Tamarind - a small marble sized ball
Salt - ½ tsp or as per taste
Turmeric - 1 pinch
For Tempering:
Cooking oil - 1 tsp
Curry leaves - A few sprigs
Mustard seeds - 1 tsp
Asafetida - a pinch, powdered

• Wash the eggplants, make sure there are no holes on the outer skin, which means there might be bugs inside
• Smear a few drops of oil over the eggplant
• Switch on the gas and place these eggplants directly over the flame
• Turn it around every now and then and ensure an even blackening of the outer skin. This will take around 2 minutes per eggplant.
• Poke the back of a spoon or a knife to check if it is cooked soft inside.
• Repeat this for all the eggplants and set aside to cool
• Meanwhile, roast green chilies, curry leaves and chana dal in a few drops of oil till they change color
• Grind the above with coconut, turmeric, salt, tamarind, jaggery, coriander leaves, adding a little water if needed
• Transfer the ground chutney to a serving bowl
• Once the burnt eggplant is cool enough to handle, peel the outer charred skin. A thick layer comes out easily.
• Mash this slightly or cut with a knife to get small pieces
• Add it to the ground chutney and mix well
For tempering / tadka:
• Heat the oil in a pan, add mustard and allow to splutter
• Add curry leaves
• Garnish with tadka

Tips n Tricks:
• Do not make the chutney too smooth – a little coarse consistency will give a better taste
• You can just bake the eggplant in oven too. But make sure to prick some holes all over, to prevent it from bursting inside the oven!


  1. this combination for chutney with eggplant n coconut is awesome ... never got a idea like this...thanks for sharing


  2. Thats a nice & different kind of dish with eggplants,lovely recipe too..

  3. very new to me... looks lovely....

  4. Woww fantastic, lovely dish,thanks for sharing..

  5. Sounds interesting .I love the taste of burnt eggplant .I will try this dish

  6. Hey Sumana, thanks for sharing the recipe that I had asked for. Will try it out and let u know...I am sure Hari wud love it:)

  7. Double yumm!! We do roast brinjals but usually make a raitha or gojju out of it or just eat it with ghee and rice. Mixing this in coconut chutney is a new idea to me..

  8. ಅಮ್ಮ ಮಾಡುತ್ತಿದ್ದರು ಇದನ್ನು.
    ನನ್ನ ಇಷ್ಟದ್ದು.
    ಬಹಳ ದಿನ ಆಯಿತು ತಿನ್ನದೇ!
    ಅಮ್ಮನ ನೆನಪು ಕಾಡಿತು...

  9. Thanks everyone for your comments....

    Dhanyavadagalu.... eega matte nimma maneyavarinda idannu madisikondu saviyiri...

  10. Hi Sumana,

    I tried this out yesterday, and it came out damn good. My in-laws praised me saying it tasted as though their mothers did.A big thank you for such a good recipe.

    1. Hi Soumya! Thank you so much for letting me know :)


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