Brinjal Chutney Recipe /Kathirikai Chutney | Chutney Varieties

Brinjal is a very iron rich but unfortunately many people don’t like it. In brinjal chutney we grind the Brinjals into fine paste such that no one can find out the ingredients used. It makes the chutney have a different taste and all will like it. It goes especially well with wheat dosa.

Click HERE to view 40+ Chutney Recipes.

Recipe Cuisine : South Indian | Recipe Category: Chutney

Preparation Time: 5 mins  | Cooking Time: 15 mins | Yields: 1 ½ cups

Ingredients:

Brinjal (small size)	5
Onion	2
Tomato	3
Red Chilli	2
Chana Dal or Urad Dal	2 tbsp
Oil	2 tbsp
Salt	As required

Procedure:

1. Remove the skin of the onion and chop them into small pieces.

2. Wash and chop the tomatoes into small pieces.

3. Wash and chop the brinjal into small pieces and put them in a water to avoid the color changing.

4. Heat the oil in a pan, add urad dal or chana dal. Sauté them for few seconds.

5. Add red chilli and fry till they become crisp.

6. Add onion (from1) and sauté them trill they become translucent.

7. Add tomatoes (from 2) and sauté till they become mushy.

8. Add brinjal (from 3) and fry for a min. Then add little water (1/4 cup) and salt. Mix them well.

9. Cook till the water absorbs completely. Switch off the flame and allow it to cool down.

10. Grind them into fine paste with little water.

        Tasty and yummy brinjal chutney is ready to serve with Idli, dosa, adai etc.,

Note:

1. Adjust the red chilli level according to your spice level.

2. Addition of little bit tamarind also gives very nice taste to the chutney.

Read More

Brinjal Spicy Kuzhambu / Katharikkai Kara Kuzhambu

     Are you in the mood for having a spicy kuzhambu? You can try Brinjal Spicy Kuzhambu which goes well with rice and even Dosa/Idli.

Recipe Cuisine : South Indian | Recipe Category: Kuzhambu

Preparation Time: 10 mins  | Cooking Time: 25 mins | Yields: 1 cup

Ingredients:

Brinjal	4
Tamarind	Gooseberry size
Red Chilli Powder	2 tsp
Coriander Powder	1 ½ tbsp
Salt	To taste
Tomato	1
To Temper:
Sesame Oil	1 tbsp
Mustard Seeds	¼ tsp
Cumin Seeds	½ tsp
Fenugreek Seeds	¼ tsp
Curry Leaves	1 spring
Garlic Pods	4
Small Onion	6
To Grind:
Grated Coconut	2 tbsp
Fennel Seeds / Sombu	1 tsp

Procedure:

1. Wash and soak the tamarind in warm water for 5 mins. Then extract the juice from the tamarind using little water and keep it aside.

2. Wash and cut the Brinjals into 4 or 6 pieces and put them in the water.

3. Heat the oil in a pan, fry the brinjal pieces for few mins. Take them out from the oil and keep it aside.

4. In the same oil, add mustard seeds and wait for popping. Then add cumin seeds and fenugreek seeds.

5. Add curry leaves and fry till they become crisp.

6. Then add the chopped garlic pods and chopped onion. Fry till they become translucent.

7. Add chopped tomato and fry till they become mushy.

8. Add red chilli powder, coriander powder and salt. Mix them well.

9. Then add the tamarind water (from 1) and cook till the raw smell goes off and the gravy becomes thick.

10. Then add the fried brinjal pieces (from 3) and cook for 2 mins.

11. Meanwhile, grind the coconut and fennel seeds into a thick paste using little water.

12. Now add this paste into the gravy and cook for 2-3 mins or till the gravy becomes thick.

Yummy and mouthwatering kuzhambu is ready to serve.

Note:

1. Add sambar powder instead of red chilli powder and coriander powder.

Read More

Easy Brinjal / Eggplant / Kathariikai Fry

     The side dish for curd rice should be always spicy. Brinjal is a very good curry to go with curd rice. This brinjal fry recipe is easy to prepare as it has few ingredients and the procedure is also very simple.

Ingredients:

Brinjal	¼ kg
Sambar Powder	1 tbsp
Salt	As required
To Temper
Sesame Oil	1 tbsp
Mustard Seeds	½ tesp
Curry Leaves	1 spring

 Procedure:

1. Wash and cut the brinjals into lengthwise thin pieces.

2. Heat the oil in a heavy bottom pan, add mustard seeds and wait for popping.

3. Add curry leaves and  fry for a minute.

4. Then add the brinjal pieces and mix well with spatula. Then close the pan and cook for 2 mins. (No need to add water)

5. Now add the sambar powder and salt. Mix them well and cook till they become crisp.

    This fry goes well with curd rice.

Read More

Brinjal / Eggplant Fry

Ingredients:

Brinjal	¼ kg
Gingely Oil	3 tbs
Mustard Seeds	½ tbs
Urad Dal	½ tbs
Curry Leaves	1 spring
Red Chilly Powder	2 tsb
Salt	To taste

Procedure:

1. Wash and cut the brinjals into finger length pieces.

2. Heat the oil in a wide pan, add mustard seeds and urad dal. When it starts popping, add curry leaves and fry for a minute.

3. Now add the brinjal without water and fry in a low flame. Close the lid for 5 mins.

4. When they are half cooked, add chilly powder and salt.Mix them well without damage the brinjal pieces.

5. Now remove the lid and fry till the brinjals are completely cooked.

Brinjal fry goes well with Curd rice and Rasam rice.

Read More