Brinjal chutney/ Kathirikai pachadi

 This is most famously made as an accompaniment for biryani.

2 small brinjals
1/4 tsp mustard seeds
1/4 tsp black peppercorns
1 small tomato, chopped
1/2 onion, chopped
1/4 tsp chilli powder
a pinch of turmeric
1/4 tsp ginger garlic paste
salt and sugar - as per taste
1/4 cup coconut milk
2 tbsps coriander leaves/ mint leaves

to mix together:
1/4 cup tamarind extract (from tamarind from less than a lime size ball)
1/4 tsp pepper powder
1/2 tsp cumin powder
1 tsp tomato puree

  • cut the brinjals into wedges and slightly mix with a bit of salt. deep fry them till slightly browned. Drain them on a kitchen towel. keep aside

  • mix the ingredients under 'to mix together' and keep aside
  • In a wok, heat some oil. add the mustard seeds. After they start popping, add the peppercorns.
  • Add the onions and fry till slightly brown. Add the ginger garlic paste. Add the tomatoes.
  • Add the chilli powder and turmeric
  • Add the tamarind mixture and salt. let it boil.
  • simmer and add the fried brinjals
  • Add the sugar and coconut milk and sugar.
  • when you get the desired consistency throw in the coriander and mint leaves. 
  • simmer for a minute and switch off the flame.
  • adjust the tamarind and sugar according to your taste. 
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