Back in mom's place, Amma makes this kathirikai chutney often for breakfast as a side dish for idli and dosa. Everyone at home likes it except me, so for me sake, she prepares one more side dish whenever she makes kathirikai chutney.
Related : How to make Baingan Bharta
After I started to like baingan bharta, I realized that I like eggplant when it's mashed and spiced well. So one day during our phone conversation, I told Amma about this and she immediately insisted on trying this chutney and told me that i might like it.
Therefore I got the recipe from her instantly and made this chutney as a side dish for dosa the very next day! To my surprise, i like it and it goes well with both idli and dosa recipes. Ever since it became the regular chutney in my home.
Here in the recipe, I have used Indian varieties of eggplant which are very small in size compared to the local eggplant that are available here. But i guess that you can use those also for this chutney. If you're bored with the regular chutney recipe, then give a try on this kathirikai chutney!
Kathirikai Chutney | Brinjal Chutney
Preparation Time : 10 mins | Cooking Time : 10 mins | Serves : 2
Recipe Category: Chutney | Recipe Cuisine: Indian
Recipe Category: Chutney | Recipe Cuisine: Indian
Ingredients
Kathirikai/ Brinjal /Indian Eggplant - 2 (medium)
Tomato - 1
Garlic Cloves - 2
Chana dal - 1 & 1/2 tbsp
Red Chili - 4
Coriander leaves - a handful
Oil - 1 tsp
Salt - to taste
To Temper
Oil - 1 tsp
Mustard & urad dal - 1/2 tsp
Curry leaves - few
Procedure
Heat a kadai with 1 tsp of oil, add the chana dal and red chili. Roast till the dal is golden brown and then transfer into the mixie jar. 
Next the take the brinjal and tomato and chop them roughly into small pieces. In the same pan, add the brinjal and saute it in the oil for a couple of minutes. 
Then add the garlic and tomatoes, saute it in the oil for a min and then add a 1/4 cup of water. Let the brinjal and tomatoes cook completely. 
Once the brinjal is well cooked, switch off the flame and then add the coriander leaves and give a good mix with the other ingredients and let it cool a bit. In the mean time, grind the dal and chili into coarse powder.
Then add the brinjal mixture along with salt and grind into thick paste. Next heat the kadai for tempering and temper the ingredients listed under "To temper".
Next add the chutney and 1/4 cup of water(adjust to your preferred consistency) and warm it up the chutney( no need to boil). That's it ! Tasty Kathirikai Chutney is ready.
Related : More Chutney recipes for idli and dosa
Related : How to make Crispy dosa
Notes:
- Chana dal is for consistency. More chana dal means thicker chutney. So add more or less as per your liking.
- You can reduce the chana dal in the recipe and make the chutney as thin like pourable chutney instead of spoonable chutney here.
Tried and was so delicious to pair with hot rice as well as idli. Thank u for the nice recipe.
ReplyDeleteThank you so much for trying and sharing your feedback :-)
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