Brinjal Chutney is a
specialty which is very peculiar to southern cusine.
All the states of south have their own methods and variations . I will give the recipes mentioning the variation.
Thoghayals are best enjoyed with rice.
Seedless Brinjals 4 nos
Green chillies 2 to 3 nos
Fresh Coconut (Grated) 3 spoons
Oil 2 ladles
Tamarind 1 marble size
Turmeric 1/2 spoon
Asafoetida (optional) 1/4 spoon
Mustard 1/2 spoon
Bengal Gram dhall 1 spoon
Curry leaves 1 sprig
Red Chillies 5 nos
Garlic 5 cloves
Dhania+Jeera powder 1/4 spoon each
Kothumalli chopped 2 spoons
Select seedless and sweet variety of
Brinjals. Dice into small 2 cm sized pieces and fry along with green chillis, dry chillies in a kadai using only little
oil. Do not use more oil.
When brinjal pieces collapse, add Extract of Tamarind and fry for three to four minutes taking care to constantly stirring.
Now add All the powders, salt and allow the product to cool to room temperature.
When cold, add chopped Kothumalli and coconut using food processor/Mixi , make chutney.
If you are making spicy variation, avoid green chillies and fry red
chillies. At the end add garlic pieces and immediately remove from stove and then add Tamarind
extract. Rest of the method will remain the same.
After making the chutney, take a little oil in the kadai and add the tempering
including curry leaves and dhall.
When the dhall becomes pink, and Mustard starts popping, Temper the chutney .
Serve with steaming rice, dhosai and idlies too!!
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