Wednesday, 14 June 2017


Brinjal chutney is one of the chutney variations to make the difference. 


Brinjal two finely chopped
Curry leaves 10 nos
Shallots 10 nos
Red chilies three
Urad dal one tablespoon
Chana dal one tablespoon
Jaggery one piece
Tomato half optional
Tamarind one gooseberry size
Asafoetida one pinch
Garlic pods four nos
Salt to taste
Sesame oil one tablespoon
Shtedded coconut one tablespoon
Required water half a cup


Heat the wok with one tablespoon of oil over a medium flame.
Saute red chilies and shallots for one second.
Add urad dal and chana dal.
Saute until the lentils turn golden brown.
Add curry leaves, garlic, tamarind and jaggery.
Saute them for few seconds.
Set aside.
Heat one spoon of oil in a separate pan and add brinjal pieces and saute.
Add tomato and saute for three seconds over a medium flame. Add little water with half a spoon of salt and allow cooking until brinjals cooked and soft.
Set aside to cool down.
Blend all the ingredients with required salt and water to get a coarse paste.

Now the chutney is ready. No need to temper the chutney.

Serve with hot steamed idlies!
You 'll admire its supreme taste!!!!

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