Thursday, August 30, 2012


Serving size : 1 or 2


Brinjal - 1
Red Onion - 1/4
Small Tomato - 1/2
Green chillies - 2
Tamarind juice - 2 tbs
Mustard seeds - 1/4 tsp
Curry leaves - 3 or 4
Cilantro - 1 tbs
Oil - 1 tbs
Salt - as required


  1. Heat 1/2 tsp of oil in a pan and fry brinjal until it gets soft. Keep it aside for cool.
  2. Grind the raw onions, tomatoes and green chillies into fine paste. Also grind brinjals seperately.
  3. Heat remaining oil in a pan and seasoning with mustard seeds, once it gets pop, add curry leaves and brinjal paste.
  4. After a minute, add onions, tomatoes, chillies paste, salt and tamarind juice into the pan and fry until the raw smell goes. If you feel chutney is too thick, add little water.
  5. Finally, garnish it with cilantro. Serve with Idli, dosa, chappathi and so on.

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