Kathirikkai Chutney (Brinjal Chutney)

Preparation time : 15 minutes

Cooking time : 20 minutes

Serving : 6

Ingredients :       

1. Brinjal - 250 grams (each cut into 4 pieces).

    

2. Chopped onions - 3

3. Tomato purée - 1 cup

4. Ginger garlic paste - 2 teaspoons

5. Garam masala - 1/4 teaspoon

                                                        

6. Chilli powder - 1 teaspoon

7. Turmeric powder - 1/2 teaspoon.

8. Coriander powder - 2 teaspoons. 

   

9. Mustard seeds -1/2 teaspoon

                         

10. Pepper corns - 1/2 teaspoon.

11.Tamarind paste - 1 teaspoon

12. Curry leaves - 2 sprigs

13. Oil for seasoning - 2 tablespoons

14. Roasted and powdered sesame seeds - 1 tablespoon

15. Jaggery - 1 teaspoon.

16. Salt - to taste

Method :       

1. Heat a pan on medium flame and pour oil into it for seasoning.

2. When oil becomes hot, add pepper, mustard seeds and curry leaves.

                       

3. When the mustard seeds start to crackle, add chopped onions and sauté.

4. When the onions turn brown, add chopped tomatoes and stir.

5. After the onion and tomato mixture blends thoroughly, add ginger garlic paste and give it a stir once again.

6. Then add the dry masalas such as chilli powder, coriander powder and turmeric powder.

                         

7. Add the cut brinjal pieces into the pan and swirl it once again.

8. Add the required amount of salt, sprinkle little water and  cover the pan with a lid.

9. When the brinjals become soft, add the tamarind paste and allow it to cook for 5 minutes.

11. Then add  I tsp of jaggery and mix

12.Transfer into a serving bowl, and garnish with curry leaves.

   

Note :              

1. Do not cook after the addition of roasted ground sesame seeds.

2. Jaggery is added to decrease the pungency of the masalas.

3.This chutney is a good side dish for vegetable pulao.