Eggplant / Brinjal chutney (Kathirikai)

Kathirikai chutney
This eggplant chutney goes very well with Idly, dosai and rice. Something different from our usual coconut and tomato chutney.

Ingredients
Eggplant / Kathirikai – 1/2 lb
Potato – 1 medium size
Onion -1
tomato – 2 medium size
Sambar powder – 1tsp
turmeric powder – a pinch
Asafoetida – a pinch
Tamarind – small ball size
Curry leaves
Cilantro
Salt
Oil

Method
1. Heat the oil in a pan and add chopped onion and the slit green chilly. Once it is done add the chopped eggplant and potato. Fry it for a while and add the chopped tomato.
2. Fry it for two more minutes add the sambar powder and turmeric powder and mix everything together and cook for two more minutes.
3. Add a cup of water and pressure cook it.
4. Once it is done open the cooker, and churn everything together and add the tamarind juice and the chopped cilantro ,salt and cook it for another few more minutes.
5. Finally add some oil in a pan and pop mustard and little onion, curry leaves and asafoetida and add it to the chutney.
6. This goes very well with Idly, dosai  and rice.

---

Possibly related posts: (automatically generated)

• Yennai Kathirikai Kozhambu & Jasmines
• Kathirikkai Chutney or Baked Eggplants in tamarind juice