Thursday, May 23, 2013

Brinjal/ Eggplant/ aubergine Chutney

#BrinjalChutney  #KatharikkaiChutney : To be frank I am not a huge fan of #brinjal, that is till I made this dish yesterday. I had a big eggplant lying in my fridge that I had bought last  week. I was trying to find some way to use it up but at the same time not spend too much time in the kitchen as I had had a long day at office. But most of the dishes I came across for Brinjal chutney asked for the brinjal to be roasted over flame. I have hot plate as my stove top and hence no flame. So I kinda picked and chose the parts I liked from all the recipes I went through and made this chutney. The end result was so amazing , I am going to be making this often. This is really healthy as very little oil is used .

Katharikkai Chutney [ Brinjal Chutney ]

Ingredients :

Brinjal/eggplant / aubergine  - 2 cups
(cut into 1 inch cubes) 
Tomato ( roughly chopped)   - 1 medium sized
Green chillies slit                  - 3
Tamarind                             - 1 small lemon sized ball
curry leaves                         - 1 sprig
oil                                       - 1/2 to 1 tsp
garlic pods                           - 2
For initial frying

Jeera         - 1 tsp
Mustard    - 1 tsp
Urad dhal  - 1 1/2 tsp
Channa dhal- 2 tsp
Asefotida   - 1/2 tsp
Oil - 1 tsp

Method :

1. Heat a saucepan and add one tsp of oil and once hot add mustard and let it sputter. Then add jeera and all the dals and asefotida. 

2. When the dals start turning brown transfer them to the mixie jar. 
3. In the same pan add a little oil if required and drop in the green chillies, garlic , brinjal and tomatoes. Also add required salt,close the pan with a lid let it cook for about five minutes till the brinjal and tomatoes become soft.

4. While the brinjal and tomates are cooking grind the dals along with tamarind till they are slightly coarse powder.

5. Check in between if the brinjals are cooked, if they start sticking to the bottom of the pan add more oil, or just add some water. I just added about a quarter cup of water . .
6. Once they are cooked and slightly cooled down transfer it to the same mixie (blender) jar and grind it .

7. Grind it till the brinjal and tomatoes are finely ground.

Katharikkai Chutney [ Brinjal Chutney ]

Can temper it with some mustard seeds and curry leaves if required. It tastes good as it is as well.

serve with idly, dosa or chapathi. Also goes well with mild pulav and biryani.

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