Thursday, December 6, 2012

Katharikai/Egg Plant Chutney


Katharikai/Egg Plant
2 Cups
Tomato Chopped
½ Cup
Onion Chopped
1 Cup
Green Chili
Mustard Seed
1 tsp
Chili powder
1 tsp
Turmeric Powder
1 tsp
Curry leaves




  1. Heat oil in a pan splutter mustard seeds; add onion green chili curry leaves sauté until soft.
  2. Add tomatoes once it turns mushy add egg plant wait until it turns soft now add turmeric, chili powder and salt.
  3. Add enough water and cook until eggplant turns mushy.
  4. Allow it to cool and mash. Serve with Idli, Dosa.

Tips: You can add ¼ cup of cooked potato after eggplant turns soft. This gives a different taste.

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