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Tuesday, 28 June 2011

Brinjal/ Kathrikkai/ Egg plant medium chopped-3
Shredded coconut-1/4cup
Onion medium( chopped)-1
Tomato medium( chopped)-1
Dry red chilli-5( +/-)
Tamarind- very small piece
Salt to taste

For tempering
Urad dal( white)-2tsp
Mustard seeds-1tsp
Curry leaves-2 sprigs

Heat 1tbsp oil in a pan, when oil is hot add chopped onions, brinjal, tomato, dry red chilli and tamarind piece. Saute until brinjal and onions turn light brown, remove pan from heat and allow brinjal mixture to cool. In a blender/ grinder add the brinjal mixture, shredded coconut, required salt and little water and grind to smooth paste like chutney. Transfer brinjal chutney to a bowl. Meanwhile in a small pan heat 2tsp oil, when oil is hot add the mustard seeds and allow to crackle, add the urad dal and curry leaves and fry until urad dal turns golden brown. Add this tempering to the brinjal chutney and mix well. Serve with hot idli, dosa and chapati.


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