Thilleshni’s Brinjal and Boiled Eggs Chutney


300g Brinjal
6 eggs
4 green chillies
1 large onion
8 medium tomatoes
1 tsp whole jeera
1 tsp dhania powder
1/2 tsp tumeric powder

Boil eggs
Clean branjoi and cut in half length wise, let Brinjal soak in salt water
Fry jeera in hot oil for a few seconds, then add sliced onions, after onions has fried for a few minutes add green chillies and spices.
Allow spices to fry for a few seconds and then add Brinjal.
When Brinjal is almost cooked, add tomatoes.
Let chutney cook with the pot lid slightly opened.
When chutney is cooked add boiled eggs and turn off gas
Last add some curry leaves
This dish can be served with rice, roti or bread

Prepared, tried and tested by: Thilleshni Govender

5 thoughts on “Thilleshni’s Brinjal and Boiled Eggs Chutney

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