Are you tired of making spicy chutney, onion chutney, tomato chutney for idli, dosa? Worry no more… try making the eggplant chutney mentioned here at home even those who don’t like eggplant will love it…
required things :
Eggplant - 150 grams
Oil - 4 tbsp
Big onion - 3
Tomatoes - 2
Garlic - 10 cloves
Green chillies – 2
Chili powder - 1 spoon
Coriander powder – 1 spoon
Mustard - 1 spoon
Urutam dal - 1 spoon
Aloe vera powder – a little
Caraway leaves - 3 bunches
Coriander leaves – a little
Salt - as per taste
Recipe:
Put a pan in the oven, pour oil in it and when it is hot, add the green chillies cut in half and fry them in the oil till their green color goes away and they turn white.
Next add chopped onion and garlic and saute well.
Saute well till onion changes color and add finely chopped tomatoes to it and saute well.
Once the tomatoes are fried well, add the finely chopped eggplants and fry them in oil on a medium flame.
Note: Do not pour water in it.
Then cover them and steam them for 10 minutes.
Note: Do not forget to stir occasionally.
Once the brinjal is well mashed and cooked, add chilli powder, coriander powder and salt to taste and fry it in oil until its green smell disappears, cover and cook for 3 minutes.
Once everything is sauteed well, add coriander leaves and fenugreek leaves and mix for a minute.
Now switch off the stove and cool the chutney well.
Once it cools completely, put it in a mixer jar and grind it a little coarsely without adding water.
Next put the pan in the oven and pour oil and when it dries add mustard and urad dal and when it turns red add a little asparagus powder and mix.
Then add a bunch of curry leaves to it and after frying everything, add the ground chutney and add required amount of water to it and mix it.
That's all the delicious 'eggplant chutney' is ready...
Are you tired of making spicy chutney, onion chutney, tomato chutney for idli, dosa? Worry no more… try making the eggplant chutney mentioned here at home even those who don’t like eggplant will love it…
required things :
Eggplant - 150 grams
Oil - 4 tbsp
Big onion - 3
Tomatoes - 2
Garlic - 10 cloves
Green chillies – 2
Chili powder - 1 spoon
Coriander powder – 1 spoon
Mustard - 1 spoon
Urutam dal - 1 spoon
Aloe vera powder – a little
Caraway leaves - 3 bunches
Coriander leaves – a little
Salt - as per taste
Recipe:
Put a pan in the oven, pour oil in it and when it is hot, add the green chillies cut in half and fry them in the oil till their green color goes away and they turn white.
Next add chopped onion and garlic and saute well.
Saute well till onion changes color and add finely chopped tomatoes to it and saute well.
Once the tomatoes are fried well, add the finely chopped eggplants and fry them in oil on a medium flame.
Note: Do not pour water in it.
Then cover them and steam them for 10 minutes.
Note: Do not forget to stir occasionally.
Once the brinjal is well mashed and cooked, add chilli powder, coriander powder and salt to taste and fry it in oil until its green smell disappears, cover and cook for 3 minutes.
Once everything is sauteed well, add coriander leaves and fenugreek leaves and mix for a minute.
Now switch off the stove and cool the chutney well.
Once it cools completely, put it in a mixer jar and grind it a little coarsely without adding water.
Next put the pan in the oven and pour oil and when it dries add mustard and urad dal and when it turns red add a little asparagus powder and mix.
Then add a bunch of curry leaves to it and after frying everything, add the ground chutney and add required amount of water to it and mix it.
That's all the delicious 'eggplant chutney' is ready...
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