Brinjal Chutney - Kathirikkai Chutney
Easy Brinjal Chutney that goes well as a side dish with idli and dosa.
Ingredients
- Small & tender brinjals - 2 nos
- Fresh grated coconut - 4 tbsp
- Roasted gram dal - 1-1/2 tbsp
- Green chillies - 4 to 5
- Tamarind - 1 small piece
- Salt - to taste
- For tempering:
- Mustard seeds - 1 tsp
- Urad dal - 1/2 tsp
- Curry leaves - 1 sprig
- Oil - 2 tsp
Instructions
- Wash and remove the stalks from the brinjals.
- Cut them into thin slices lengthwise and immerse in water to prevent dis coloration.
- Heat a cup of water in a pan and when it comes to a boil, add the sliced brinjals.
- Cover with lid and cook for 4 to 5 mins over medium flame till the brinjals get cooked soft. It should be mushy when you press it.
- Drain and set aside to cool.
- Add coconut, green chillies, roasted gram dal, tamarind, salt and little water and grind to a coarse paste.
- Now add the cooked brinjals to the mixie jar and once again grind to chutney consistency by adjusting the water
- The chutney can be thin or thick depending on your preferred choice.
- Transfer to a serving bowl.
- Heat a tempering pan with oil.
- When hot, add mustard seeds and let it splutter.
- Add urad dal and roast to a golden brown.
- Add curry leaves and let it get roasted for 10 to 15 secs to become crisp.
- Pour the entire tempering over the ground chutney.
- Brinjal chutney is ready to be served with idli or dosa.
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