March 13, 2010

Brinjal Chutney

An egg shaped vegetable having a shiny dark purple skin with loads of medical benefits. Yes, I am talking about brinjal. It is one of the vegetable which is available throughout the year. Guess that the reason we have so many dishes made with them.

1 cup brinjal,chopped
10 dried chillies cut into small pieces
2 tsp channa dal
4 cashew nuts,soaked
1 big onion,chopped
1 tsp garlic,chopped
1 tsp ginger,chopped
1/2 tbsp tamarind paste
required amount of salt

For seasoning:
2 tsp oil
½ tsp urad dal
¼ tsp mustard seeds
1 red chilli
3 curry leaves
¼ tsp asafoetida powder
1. In a wok,add fry the brinjals along with turmeric powder. Remove and set aside.
2.In the same wok, add oil, onions, dried chillies,channa dal, garlic, ginger and cashew nuts. Fry until there are cooked.
3.Add tamarind paste,salt. Cook for about 5-7 minutes. Remove and let it cool.
4. Blend the onion mixture then the fried brinjal.
5. For tempering,heat the oil in a small pan followed by urad dal, mustard seeds, curry leaves, red chili and finally asafoetida powder.
6. Garnish the tempering on top of the chutney. Serve along with dosa or idly.

NOTE: It goes very well with steamed rice too.


ruchikacooks said...

Nice chutney..Like a thogayal to go with rice.

Madhuri said...

Wow. I never tried grinding brinjals. Looks delicious. Thanks for sharing it

Padhu said...

Nice chutney with brinjals

Sailaja Damodaran said...

Hey u too have a great blog.......All the best