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Tomato Brinjal Chutney also known as Kathirikai Chutney or Brinjal Tomato Chutney/ kathirikkai bhajji. Its a Quick recipe goes well with idly, dosa, white rice and ragi kali also. Lets see to prepare Tomato Brinjal Chutney now.
Ingredients
- Groundnut Oil – 3 spoons
- Mustard seeds – 1 teaspoon
- Bengal gram – 1 teaspoon
- Asafoetida – a pinch
- Garlic – 4 pods
- Onion – 1 no sliced
- Red chili – 1 no’s
- Curry leaves – 1 sprig
- Nadu Tomato – 5 medium sizes (chopped finely)
- Potato – 2 no’s (cut in to cubes)
- Brinjal – 5 no’s (chopped like cubes and put in water to avoid dark colour)
- Turmeric powder – ½ teaspoon
- Red chili powder – 1 teaspoon
- Salt as needed
- Water as needed
Directions
In a pan add oil, after 2 minutes add mustard seeds, when it is splutter add Bengal gram, asafoetida and garlic fry for 1 minute.
Next add sliced onion, red chili, curry leaves fry for 2 minutes then add turmeric powder, red chili powder and required salt.
Now add chopped tomato, potato and brinjal fry for 5 to 7 minutes until the tomato become mushy then add water till its fully covers the Tomato brinjal chutney.
Now close the lid and allow it cook for 15 minutes. (Check the water level, salt and spicy of Tomato brinjal chutney if you want more means add it)
After the water level decreased to half switch off the stove and using churn (matthu) blend well in to a semi coarse texture. (Don’t use blender or mixer grinder. use butter milk matthu)
Finally transfer in to a serving bowl, now yummy and spicy Kongu style Tomato brinjal chutney is ready to serve.
Serve chutney with idly, dosa, white rice and ragi kali also.
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