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Saturday 26 October 2013

Brinjal Chutney ( Eggplant Chutney)

               
                                   

                    This chutney is goes well with  dosa, idli and even plain rice. 
                    This chutney is delicious for even those people who hate to eat brinjals 
                   and have it as a compulsory vegetable, especially children.
                   This chutney used to be made at my home before I got married. 
                   After marriage, with kids I forgot about this chutney . I suddenly
                  remembered and prepared this,turns out, everyone in my family loved it. 
                   Do try it. I am sure you will love it too.


Ingredients:

Brinjal ---------------------2cups (diced)
Urad dal ------------------1tbsp
Red chilies ---------------2nos
Curry leaves -------------few
Coconut ----- ------------tbsp (grated)
Garlic --------------------3-4 cloves
Tamarind ----------------small amla size tamarind
Mustard seeds ----------1tsp
Cumin seeds -----------1 tsp
Oil ----------------------2tbsp

Method: 

Cook brinjal with 1 cup of water  and let it cool down.

Heat a pan  in medium flame  with 1 tsp oil,add red chilies, urad dal, curry leaves,and roast  till golden color. 

Remove  from  pan and  let it cool down.

Grind the roasted things with tamarind,  garlic, cooked brinjal and salt.

Finally, temper the ground  chutney with mustard seeds, cumin  seeds and curry leaves.

The chutney is ready.   Its goes well with  dosa, idli and
even plain rice.



2 comments:

Unknown said...

I Tried this today... Not bad actually... But kasapa iruntha mathari ennaku oru feeling... Kasapa iruntha enna seiyanum??

kalaiztamilkitchen.blogspot.com said...

Do take care if the brinjal icooked till its cooked, it would turn mushy. And the urad dal has to be roasted till brown.. Maybe the brinjal was overcooked without water or the urad dal roasted a bit too long may have made it bitter.