Wednesday, 9 August 2017

Kathirikai Chutney / Brinjal Chutney #sikandalouscuisine


​This recipe is from Chettinad Kitchen - Food & Flavors of South India by Alamelu Vairavan. Although one could confuse this for a bhartha , once you taste it , you see the differences in flavors . At home we ate this with idli , and some leftovers on toast - YUM !

600 Grams Chopped Aubergine / Baingan​.
200 Grams Unpeeled Chopped Potatoes.​
1 Cup Finely Chopped Onions.
1/2 Cup Chopped Tomatoes.
2-4 Green Chilies - Make a slit.
2 Tablespoons Tamarind.
Salt 
1/2 Cup Chopped Dhania Greens.

Tempering:
3 Tablespoons Oil.
A Generous Pinch of Hing.
4-6 Curry Leaves.
2-3 Dried Red Chilies - Broken.
1 Heaped Teaspoon Mustard Seeds.
1 Teaspoon Urad Dal.

1. Boil unpeeled aubergines and potatoes in minimum amount of water.When tender peel the vegetables , mash them and set aside - I left it coarsely mashed, not pasty.
2. Heat oil , when hot add all the tempering ingredients . When mustard seeds stop spluttering and urad dal is golden add onions , tomatoes and green chilies.
3. When onions are soft , not brown , add mashed vegetables and cook till mixture is well blended - maybe 1-2 minutes.
4. Add tamarind paste , and salt , pour 3 cups warm water mix well , when it comes to a boil , add coriander greens. Cook on low 7-10 minutes.
Bring on the adai , idli , doasi , idiyappam ... or else bread and enjoy this Chettinad special chutney !



Atul Sikand
Founding Member ,Delhi Gourmet Club
DirectorAsian Hawkers Market Pvt. Ltd. #asianhawkersmarket #sikandalouscuisine #veebaasianhawkersmarket 
Administrator  & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/ 
More About My Work At , http://sikandalous-cuisine.blogspot.in/

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