Kathirikai Chutney | Eggplant Chutney | Brinjal Chutney

Kathirikai Chutney, an easy to make delicious chutney with Indian eggplant / brinjal. As you know, I was a big hater of eggplant for most of my life and still I have a love and hate relationship with eggplant. However, I can enjoy the eggplant in a few recipes and this chutney is  one among them.

Back in mom's place, Amma makes this kathirikai chutney often for breakfast as a side dish for idli and dosa. Everyone at home likes it except me, so for me sake, she prepares one more side dish whenever she makes kathirikai chutney. 

Related : How to make Baingan Bharta

After I started to like baingan bharta, I realized that I like eggplant when it's mashed and spiced well. So one day during our phone conversation, I told Amma about this and  she immediately insisted on trying this chutney and told me that i might like it.

Therefore I got the recipe from her instantly and made this chutney as a side dish for dosa the very next day! To my surprise, i like it and it goes well with both idli and dosa recipes. Ever since it became the regular chutney in my home.

Here in the recipe, I have used Indian varieties of eggplant which are very small in size compared to the local eggplant that are available here. But i guess that you can use those also for this chutney.  If you're bored with the regular chutney recipe, then give a try on this kathirikai chutney!

Kathirikai Chutney | Brinjal Chutney

Preparation Time : 10 mins | Cooking Time : 10 mins | Serves : 2 
Recipe Category: Chutney | Recipe Cuisine: Indian
Kathirikai Chutney, Brinjal Chutney,EggPlant Chutney, Indian Eggplant Chutney Kathirikai Chutney, an easy to make delicious chutney with Indian eggplant / brinjal.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

Kathirikai/ Brinjal /Indian Eggplant - 2 (medium)

Tomato - 1 

Garlic Cloves - 2 

Chana dal - 1 & 1/2 tbsp

Red Chili - 4 

Coriander leaves - a handful

Oil - 1 tsp

Salt - to taste

To Temper

Oil - 1 tsp

Mustard & urad dal - 1/2 tsp

Curry leaves - few

Procedure

Heat a kadai with 1 tsp of oil, add the chana dal and red chili. Roast till the dal is golden brown and then transfer into the mixie jar. 

Next the take the brinjal and tomato and chop them roughly into small pieces. In the same pan, add the brinjal and saute it in the oil for a couple of minutes. 

Then add the garlic and tomatoes, saute it in the oil for a min and then add a 1/4 cup of water. Let the brinjal and tomatoes cook completely. 

Once the brinjal is well cooked, switch off the flame and then add the coriander leaves and give a good mix with the other ingredients and let it cool a bit. In the mean time, grind the dal and chili into coarse powder.

Then add the brinjal mixture along with salt and grind into thick paste. Next heat the kadai for tempering and temper the ingredients listed under "To temper".

Next add the chutney and 1/4 cup of water(adjust to your preferred consistency) and warm it up the chutney( no need to boil). That's it ! Tasty Kathirikai Chutney is ready.

Related : More Chutney recipes for idli and dosa 

Related : How to make Crispy dosa 

Notes:

• Chana dal is for consistency. More chana dal means thicker chutney. So add more or less as per your liking.
• You can reduce the chana dal in the recipe and make the chutney as thin like pourable chutney instead of spoonable chutney here.

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Baingan Bharta, a delicious side dish made from the eggplants and it's quite popular all over Indian sub continents. Traditionally the eggplants are fire roasted then minced and added into the spicy onion tomato masala. 

Currently in our place, we're having only class top cooking stove and there is no provision for direct fire cooking at this time, so i have been using the oven to roast the eggplants until it's bit charred on the top. 

I haven't tasted the baingan bharta until i tried on my own, so can't compare the traditional way  with oven roasted way, but i can assure that this curry is so good with wonderful flavor. You have to trust me on this because these are the words from one who had great aversion on eggplant once. 

Right from childhood, i had this great aversion of eggplant/brinjal. Though i have been using it in my cooking, the eggplants are eaten by ST only, not me once, finally can overcome my aversion with this curry around 4 months back. 

For ST lunch box only, i had prepared this curry for first time, after packed, left with some, gave it a try and kind of like it and now it became the regular side dish for our rotis. Every one who knew my food preference actually surprised to see me eating baingan bharta now, still don't know that i can eat eggplants in any other forms!! 

Ok,thank you for reading my eggplant aversion story, now let's check out how to make this delicious curry.

Baingan Bharta | Smoked Indian Eggplant Curry

Preparation Time : 10 mins | Cooking Time : 50 mins | Serves : 4 
Recipe Category: Curry | Recipe Cuisine: Indian
Baingan Bharta, Eggplant, Curry, Side Dish For Chapathi, Best Baingan Bharta,Smoked Eggplant Curry, Brinjal Curry, Baingan Bharta, a delicious side dish made from the eggplants and it's quite popular all over Indian sub continents.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Eggplant(medium size) - 1 
Onion(small) - 1
Tomato - 2 
Ginger Garlic paste - 2 tsp
Oil - 1 tbsp
Cinnamon - 1 inch piece
Cloves - 4 
Cardamon -1 
Cumin seed - 1/2 tsp
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 to 3/4 tsp
Coriander powder - 1 tsp
Garam masala - 1/2 tsp
Salt - to taste
Dried kasthuri methi - 1/2 tsp
Coriander leaves - few
Cooked Peas - 1/2 cup(optional)

Procedure

Preheated the oven @ 450 F . Line the baking tray with parchment paper and then wash eggplant, pat dry well and apply oil evenly on the eggplant and bake it for 25-30 mins or until the top browns a little.

Let it cool a bit and then remove the eggplant skin and chop them into fine pieces.Cut the onions and tomatoes into small pieces.Heat the oil in a kadai, add cinnamon, cloves and cardamon into it and fry for 30 secs.Then add the  onions and  saute till onions became translucent. 

The add the ginger garlic paste, saute till it's aromatic and then add the tomatoes.

Saute till the tomatoes are mushy and then add the spice powder(turmeric, red chili, coriander and garam masala powder) and salt. Saute the masala till it's aromatic and the raw smell is gone.

Then add the eggplant ,give a good mix and add the required water.

Let it bring into boil and cover cook for 10 mins or until everything comes together.

Finally add the cooked peas, kasthuri methi & coriander leaves and switch off the flame. 

Tasty and healthy Baingan Bharta is ready.Serve it with your favorite roti. We had it with Palak Roti and for other roti varieties, check out here.

Notes:

• Make sure that the eggplant is well cooked in the oven, the skin should peel off easily from the eggplant,that's the sign of well cooked.
• Depends on the oven and eggplant size, cooking time varies. 
• Currently i have stock of yellow peas only, so used it. But usually green peas is used or you can totally ignore the peas.
• It's mildly spicy, add more or less of spices as per your liking.
  

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