Katharikai/Egg Plant Chutney

Ingredients:

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

 

 

 

Directions:



 

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.