Collating a bunch of recipes received from family and friends during a WhatsApp forward challenge. Haven't tried this one yet.
This is an Andhra style brinjal chutney. The base recipe is very common and can be used to make the chutney with roasted bhindi/Tindora/Turai/Tomato instead of brinjal. This goes really well with hot bowl of rice and ghee or Jowar roti or as a condiment for dahi chawal/curd rice
Ingredients
10 Small Eggplants
1.5 tbsp Coriander Seeds
1 tbsp Urad Dal or Chana dal or combination
1/4 tsp Fenugreek Seeds
2-3 garlic cloves(optional)
1/2 teaspoon jeera/cumin
7 Dried Red Chillies( you can mix a combination of green chillies and dried red chillies or all green as well just make sure to slit them open to avoid popping in hot oil)
1/2 tbsp Tamarind
1/4 tsp Turmeric Powder
2.5 tbsp Oil
Salt to taste
Instructions
Soak washed and halved brinjals in salted water until use. Don’t have to do this in case of using other veggies listed above. Just wash and coarsely chop them.
Heat one tablespoon of oil in a pan. Add coriander seeds, urad dal, jeera, and fenugreek seeds and roast until light brown color.
When they are lightly browned, add red chillies and continue roasting until they are golden brown. Add garlic towards the end so that it is not burnt.
Remove them from the pan and set aside.
In the same pan add the remaining oil. Drain water from brinjals and add them to the pan.
Add turmeric powder and salt and saute for a minute.
Cover the pan with a lid and let it cook over a low flame.
After some time, open the lid and flip the brinjal pieces.
Cover and continue cooking.
When they are almost cooked, add tamarind to the pan. Cover and cook completely.
Turn off the heat and let it cool completely.
Grind the roasted lentils and spices into a powder. Add the tamarind and give it a whirl. Add roasted brinjals to it and pulse the mixie for a couple of times.
Do not grind it into a smooth paste.
Transfer the chutney to a bowl and serve with hot rice. Alternatively you can give a tadka and add coriander leaves to spruce and add a bright fresh flavor before serving.
Courtesy: Vardhani (as sent to Sai Meera, Bangalore)
This is an Andhra style brinjal chutney. The base recipe is very common and can be used to make the chutney with roasted bhindi/Tindora/Turai/Tomato instead of brinjal. This goes really well with hot bowl of rice and ghee or Jowar roti or as a condiment for dahi chawal/curd rice
Ingredients
10 Small Eggplants
1.5 tbsp Coriander Seeds
1 tbsp Urad Dal or Chana dal or combination
1/4 tsp Fenugreek Seeds
2-3 garlic cloves(optional)
1/2 teaspoon jeera/cumin
7 Dried Red Chillies( you can mix a combination of green chillies and dried red chillies or all green as well just make sure to slit them open to avoid popping in hot oil)
1/2 tbsp Tamarind
1/4 tsp Turmeric Powder
2.5 tbsp Oil
Salt to taste
Instructions
Soak washed and halved brinjals in salted water until use. Don’t have to do this in case of using other veggies listed above. Just wash and coarsely chop them.
Heat one tablespoon of oil in a pan. Add coriander seeds, urad dal, jeera, and fenugreek seeds and roast until light brown color.
When they are lightly browned, add red chillies and continue roasting until they are golden brown. Add garlic towards the end so that it is not burnt.
Remove them from the pan and set aside.
In the same pan add the remaining oil. Drain water from brinjals and add them to the pan.
Add turmeric powder and salt and saute for a minute.
Cover the pan with a lid and let it cook over a low flame.
After some time, open the lid and flip the brinjal pieces.
Cover and continue cooking.
When they are almost cooked, add tamarind to the pan. Cover and cook completely.
Turn off the heat and let it cool completely.
Grind the roasted lentils and spices into a powder. Add the tamarind and give it a whirl. Add roasted brinjals to it and pulse the mixie for a couple of times.
Do not grind it into a smooth paste.
Transfer the chutney to a bowl and serve with hot rice. Alternatively you can give a tadka and add coriander leaves to spruce and add a bright fresh flavor before serving.
Courtesy: Vardhani (as sent to Sai Meera, Bangalore)
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