I am one of those people who love all the vegetables but give the cold shoulder for eggplant/brinjal. I can only tolerate it in 'puli kuzhambu' or 'ennai kathirikkai' both giving a tangy and spicy taste to the eggplant. If it is in sambar or stir fried, I would rather stay hungry (not quite true!!). After marriage I didn't have much choice to avoid eggplant since my husband was not in my 'eggplant haters' club. So I ended up doing 'ennai kathirikai' each time he gets the grocery. I couldn't imagine any other dish with eggplant until my mother-in-law made this eggplant tomato chutney. It is really delicious, simple, easy, and you really don't feel like eating the eggplant bcoz they are cut into bite size pieces and are almost mashed when the chutney is ready. Now I have one more dish to do with eggplant (my husband would be more than happy that there's an alternative to ennai kathirikai so he doesn't have to eat it every other week)..OK, without further boredom, here comes the recipe for the chutney.
Things you'll need:
Eggplant/Brinjal - 2, medium, sized, cut into bite-sized cubes
Onion - 1, small, chopped
Tomato - 1, medium, chopped
Chilli powder - 2 tsp
Turmeric powder - 1/4 tsp
Salt - as required
Peanuts and sesame seeds - 1tbsp each, roasted and coarsely ground
Curry leaves - 2 or 3, coarsely chopped
Mustard seeds - 1 tsp
Oil - for tempering
Yield - Serves 2-3 persons
Method:
Step 1:
Heat oil in a pan and add mustard seeds. When the mustard seeds splutter, add chopped onions and curry leaves. Saute until the onions turn translucent.
Step 2:
Add the tomatoes and saute until the tomatoes turn soft. Mash them gently. Add the eggplant cubes (The eggplant should either be chopped before adding to the pan or chopped beforehand and soaked in water to avoid discoloration). Saute for a couple of minutes and add turmeric and chilli powders and salt. Add small amount of water just to avoid the vegetables sticking to the bottom of the pan, mix well. Reduce the heat, cover and cook until the eggplants are cooked well and oil separates at the top.
Step 3:
Add the peanut-sesame seed powder, stir well and switch off the stove. Serve it with dosas, idlis or even your favorite parathas.
Sending this recipe to Vardhini's Dish it out event hosted by Pavani's Cook's hideout
Things you'll need:
Eggplant/Brinjal - 2, medium, sized, cut into bite-sized cubes
Onion - 1, small, chopped
Tomato - 1, medium, chopped
Chilli powder - 2 tsp
Turmeric powder - 1/4 tsp
Salt - as required
Peanuts and sesame seeds - 1tbsp each, roasted and coarsely ground
Curry leaves - 2 or 3, coarsely chopped
Mustard seeds - 1 tsp
Oil - for tempering
Yield - Serves 2-3 persons
Method:
Step 1:
Heat oil in a pan and add mustard seeds. When the mustard seeds splutter, add chopped onions and curry leaves. Saute until the onions turn translucent.
Add the tomatoes and saute until the tomatoes turn soft. Mash them gently. Add the eggplant cubes (The eggplant should either be chopped before adding to the pan or chopped beforehand and soaked in water to avoid discoloration). Saute for a couple of minutes and add turmeric and chilli powders and salt. Add small amount of water just to avoid the vegetables sticking to the bottom of the pan, mix well. Reduce the heat, cover and cook until the eggplants are cooked well and oil separates at the top.
Step 3:
Add the peanut-sesame seed powder, stir well and switch off the stove. Serve it with dosas, idlis or even your favorite parathas.
Sending this recipe to Vardhini's Dish it out event hosted by Pavani's Cook's hideout
No comments:
Post a Comment