Brinjal chutney

November 28, 2009 at 6:59 am 1 comment

Brinjals : 4 to 5 or 250 gms
Red chilli : 5
 Chana dal : 1 tsp
Urad dal : 1 tsp
Coriander seeds : 1/2 tsp
Cumin seeds : 1/2
Sesame seeds : 1 table spoon
mango pieces : 6 or Tamarind flakes : 6 ( freshly prepared juice )
Turmeric : A pinch
Jaggery : 1 tsp

For popu :

Vegetable oil : 1 table-spoon
Red chilli : 2 ( Broken )
Mustard seeds : A pinch
Cumin seeds : A pinch
Curry leaves : few
Cilantro : to garnish
Preparation :

1. Heat one teaspoon oil in non stick pan or vessel, add  brinjal pieces, pinch of salt and tamarind  flakes or mango pieces, stir it for a minute. If you needed add little bit of water, cover with lid and cook in simmer until the brinjal pieces are tender. Turn off the heat.

2. Roast red chilli, chana dal, urad dal, coriander seeds,cumin seeds, sesame seeds, garlic flakes with one tsp oil, add salt, turmeric, jaggery.

3. Take above roasted items in a jar and grind in to smooth powder, add cooked brinjal to the above mix and grind to coarse ( two rounds will be sufficient). Take in a serving bowl. Add popu.

4. Heat oil in a popu pan over medium flame. When the oil is hot add red chilli, mustard seeds, cumin seeds, curry leaves and let it to crackle. Turn off the flame. Add this popu to above chutney.

Serve with rice or chapathi.


Entry filed under: Uncategorized.

jaggery pongali (Bellam payasam ) Or chakkara pongali MANGO AND SESAME SEEDS PICKLE (NUVVULA MAMIDIKAYA CHUTNEY )

1 Comment Add your own

  • 1. Mansi  |  February 21, 2011 at 10:13 am

    Very tasty….:)


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