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2 - Brinjals, big
3 to 4 pieces -
( or to taste)
1 tbsp -
1/4 tsp -
4 to 5 -
1/2 tsp -
1 tsp -
4 to 5 -
How to Make Kathirikai Chutney
Remove the cap of the brinjal, put it on the stove top on medium flame and cook on all sides by turning it around.
The brinjal should shrink and turn black.
Remove from fire, peel off the black skin, wash it and keep it separately.
Heat oil in a kadai and fry urad dal till it turns red.
Add red chilli, coconut pieces and fry till the coconut turns brown.
Remove from fire and keep aside.
Next, saute the chopped onions till they turn brown, and set aside.
Then saute the tomatoes.
Now, take the cooked brinjal, coconut pieces, red chillies, onions, tomatoes, salt, and tamarind, and grind them to a paste.
Seasoned with the mustard seeds, urad dal and curry leaves.
Serve with dosa.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.