This chutney is a staple at my husbands side. It seems that no wedding is complete without this chutney.
It is a healthy alternate to the nut chutneys and refreshingly tasty. It goes well with idli, dosas and even with rice. I prepare good quantity as it can stay in fridge for 3-4 days.
Ingredients:
5-6 Eggplant small sized
1 tomato
few curry leaves
few coriander leaves
5-6 green chilies
1 Cucumber (Dosakaya) peeled and chopped
A little oil
Salt
Method:
It is a healthy alternate to the nut chutneys and refreshingly tasty. It goes well with idli, dosas and even with rice. I prepare good quantity as it can stay in fridge for 3-4 days.
Ingredients:
5-6 Eggplant small sized
1 tomato
few curry leaves
few coriander leaves
5-6 green chilies
1 Cucumber (Dosakaya) peeled and chopped
A little oil
Salt
Method:
- Heat oil in a pan and add tadka (mustard seeds, chana dal, jeera)
- Add eggplant, tomato any veggies, along with chillies, curry leaves and fry
- After they are done cooking, grind them to paste along with tamarind, garlic, jeera and coriander leaves
- Add dosakaya pieces and grind so that there are not totally ground
- Add salt according to taste
You can also add any leftover veggies to fry with the eggplant
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