Katharikkai Chutney

#KatharikkaiChutney : The preparation of this chutney is just like the preparation of sambar without dhal. That's why it is called chutney, not as sambar. The consistency of chutney is thicker than sambar. This type of chutney is commonly prepared using ridge gourd [ peerkangai ], #brinjal and karunai kizhangu [ கருணை கிழங்கு ].

Ingredients :
2 big size	Katharikkai [ brinjal ]
Amla size	Tamarind
1	Big Onion. chop nicely
10 - 12	small Onion, chop nicely
2 - 3	Green chilly
10 - 12	Curry leaves
1/2 Tsp	Mustard seeds
1/4 Tsp	Asafoetida
1 Tsp	Groundnut Oil
1 1/2 Tsp	Salt [ adjust ]
2 pinches	Turmeric powder
2 Tsp	sambar powder
1 Tsp	Araithuvitta kuzhambu powder
1 Tsp	Coriander powder [ dhaniya powder ]

Method :
Soak tamarind in lukewarm water half an hour before starting the preparations.
Dice onion and slit green chilly lengthwise.
Wash and then cut brinjal into equal sized pieces.
Cook katharikkai [ brinjal ] adding a pinch of turmeric powder and 3/4 cup of water in a pressure cooker for a whistle.
Immediately release the steam and open the cooker.

Mash the cooked vegetable with a potato masher or a ladle.

Add sambar powder , turmeric powder, Araithuvitta kuzhambu powder  and coriander powder to the mashed katharikkai.
Mix well adding 3/4 cup of water.
Heat on a stove over medium flame.

On another burner of the stove keep a kadai on slow flame with oil.
When the oil becomes hot add mustard seeds and wait till it splutters.
Then add asafoetida, curry leaves, green chillly.
Then add onion and saute for 1 minute.
Turn off the stove.

Then transfer sauteed onion & green chilly into cooker and mix well.
Now squeeze tamarind and strain into cooker and add enough salt.
Close the cooker with weight on.
Pressure cook for one whistle.
Wait till the pressure cooker runs out of steam.
Then open and transfer into a serving bowl.

Garnish with coriander leaves.
Can have spicy katharikkai chutney by mixing with hot white rice.
It is also a great accompaniment to Idli.

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