This is one of the grand mother's chutney.In those days they used mortar and pestle for preparing chutnies.I am also using mortar and pestle to prepare this chutney coarsely.This is different from normal chutney preparation.Making paste of fried chana dal and onion pieces gives some different taste to this chutney and coriander leaves also gives light green shade and gives nice aroma.
Ingredients
| brinjal | 1/4 kg |
| onion | 1 |
| coriander leaves | 1 cup |
| dry chillies | 25 grs |
| oil | 2 spoon |
| mustarad seeds | 1/4 spoon |
| cumin seeds | 1/4 spoon |
| garlic cloves | 10 |
| curry leaves | few |
| salt | to taste |
| chanda dal | 1 spoon |
| urad dal | 1/4 spoon |
| tamarind falkes | 3 |
Preparation
Wash brinjal,coriander leaves,onion with water.
Cut brinjal into small pieces.and put in salt adding water till using in cook.
Cut onions into small pieces.
Cut coriander leaves into small pieces.
Remove upper layer of the garlic cloves.
Method
1.Put pan on the flame and after heating the pan add oil.
2.When oil is heated add dry chillies.fry for 2 minutes till they become to dark colour and gives smoke aroma.keep aside.
3. Add chana dal and fry till they become to golden colour and keep aside.
4.Add brinjal pieces and fry till brinjal pieces become tender.
5.Then add onion and coriander pieces and also fry for 1 to 2 minutes.Put off the flame.
6.Take a mixie jar and add fried dry chillies,cumin seeds,garlic cloves,salt,chana dal and tamarind flakes and blend to make fine paste.
7.Add brinjal pieces,onion pieces,coriander leaves pieces in mortar and make a coarse paste by pounding with pestle.
8.After that add blended dry chilli paste and mix with pestle.Take this chutney in a mixing bowl.
9.Take a pan and put on the flame.
10.Add oil when pan is heated.
12.When oil is heated add mustard seeds and fry.
13.When mustard seeds started to crackle and urad dal and fry till they become to light golden colour.
14.Finally add curry leaves and put off the flame.
15.Add this seasonings to chutney and mix all well.Taste the chutney if salt is enough or not.
16.If not add some salt and serve with hot rice.
17.It is good for dosa and idli also.
Keep in the mind
Using pestle and mortar in not necessary.If you do not have that ones use blender or mixie jar.
But make the chuney coarsely.
There is no need to fry onions and coriander leaves for long time. Fry them only wetness in the onion and coriander become evaporated.
You can add lemon juice instead of tamarind flakes.2 to 3 spoons lemon juice is enough.
