Bengali Eggplant Chutney/Brinjal Chutney/Baingan ka Bharta

Clean the eggplant wash them and cut into medium-large size. Take them in a bowl, put one pinch of turmeric powder with salt as required. Mix them and keep them aside.

Take a frying pan and heat it on the stove. Fry the dry red chillies in oil and keep them aside.

Now fry the eggplant into those oil also and let them cool. Now remove the fried eggplant skin from it and mash it. Eggplant mash is ready for chutney.

Now take a bowl, put the fried chillies with salt and chopped onions and mash it using hand.

Now mix the mashed eggplant into it and again mix it well.

Bengali Eggplant Chutney is ready. Serve it with steamed rice,roti,idli or paratha. Enjoy!