BRINJAL CHUTNEY WITHOUT COCONUT

BRINJAL CHUTNEY WITHOUT COCONUT is very easy to prepare and tastes good with dosa, idli.  If you grind them thick, you can use as Thogayal for dal rice, curd rice etc.

If your coconut consumption is limited due to any illness, we can try various chutneys with vegetables.  Since I made dosa today and do not want to use coconut, I tried this chutney and liked by every one.

This is the way to make may family members the brinjal otherwise, they do not like to have the subzis made out of this.

Let us look at the recipe now:

BRINJAL CHUTNEY WITHOUT COCONUT.

Time taken: 20 minutes
Serves: 3-4

Ingredients:

1 no	Medium size brinjal
1 no	Medium size onion
1 no	Big ripe tomato
2 tbsp	Chana dal
2 tbsp	Urid dal
2  nos	Red chilli
2 nos	Green chilli
1 tsp	Ginger paste
2 tsp	Oil
Few	Curry leaves
1	Fistful of coriander leaves
	Salt as required
	Generous pinch of hing powder
5-6	Pudina leaves

Tempering:

1 tsp	Oil
1 tsp each	Urid dal/mustard seeds
1	Red chilli broken
Few	Curry leaves

 Method:

1.        Heat oil in kadai.  Put the chana dal, urid dal, red chilli and fry them till the dals 

           are  golden brown, keep aside.
2.       In the same oil, add the onion, brinjal, tomato  and sauté till soft. 
3.       Add the curry leaves, asafetida, ginger paste, green chilli, coriander leaves, 

           curry leaves,    pudina leaves, mix and allow to cool.
4.       Add a small piece of tamarind and salt.
5.       Add little water and grind to a smooth paste.
6.       Temper with the ingredients mentioned under tempering

How to serve:

Serve with dosa, idli

THANKS FOR VISITING THE BLOG.  YOUR SUGGESTIONS ARE MOST WELCOME.

Note:  If you want you can add coconut also while grinding.  brinjal thogayal link here.