Learn how your comment data is processed. Your perfect side dish or accompaniment for breakfast. Simmer the mixture, … These are later added to the roasted eggplant, tomatoes and onions and cooked together in a pan as you can see in the instructions for preparation below. Serve with idly/dosa or with rice. Sign up today for free and be the first to get notified on new updates. Add green chilli and tomato then continue to cook for a further 5 minutes. Eggplant chutney is a spicy and tangy chutney. You will not taste the jaggery in the final dish. Works great as a dip, or pachadi to go with rice or side with rotis. Apply oil on all the sides of the eggplant. Pulse the roasted eggplant pulp, ground masala powder and salt briefly for 5 seconds. We’d LOVE to see your creations so click a photo and tag us on Instagram with the hashtag #healthyindian3 and please give a star (★) rating below. * Percent Daily Values are based on a 2000 calorie diet. The Sutta Kathirikkai Chutney is made with Eggplant or Brinjal used for making BAINGAN BHARTA. Bartho Brinjal Chutney recipe Eggplant chutney How to make roasted brinjal chutney Vegan recipes ← Previous Next → 29 thoughts on “ Bartho~Eggplant chutney ” Kishan Paryani says: September 22, 2017 at 2:23 pm . Transfer the contents into a mixer grinder jar and add tamarind, jaggery, salt to taste and hing or asafoetida. (2) Once the eggplant is roasted, the skin will appear charred (as seen below). Help us Grow! Chutney, Indian, Salsa, Spicy, Vegetables,, Vegetarian, Gluten Free, Grain Free, Nut Free, Vegan, Vegetarian. For this chutney, mustard seeds, fenugreek seeds, dry red chili and urad dal are sautéed and ground to form the basic spice mix. . Alternatively, poke holes in the eggplant using a fork and bake in oven for 30 minutes. I have used sesame oil to roast the ingredients and for the tempering. Be sure to turn the eggplant after each side is … Gayatri Vantillu 28,025 views. definitely I will give a try! Roast Eggplant on a gas flame evenly on all sides. Nov 3, 2014 - There are two groups of people whom we encounter. Heat a pan, add 1 tsp of oil, chana dal, urad dal, coriander seeds and whole red chillies. (6) Allow both the ingredients (eggplant and the lentil mix) to cool completely. Saute onions till golden brown, add tomatoes and continue sauteeing for 5 minutes. Your email address will not be published. Remove the ground chutney to a pan, and top with tadka of mustard seeds, urad dal and curry leaves in gingelly oil. Overall this is a delicious, healthy chutney that packs a punch. My mom used to make some chutney with sutta kattharikkai (in my childhood days) and I was hunting the recipe for quite sometime. Warm the oil in a skillet/frying pan and as it warms, wipe the salt off the eggplant slices and pat dry. You can use frozen coconut or desiccated coconut for this recipe too. Shelf Life of this Chutney is 48 hours (when stored in refrigerator). Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do). You’ll love trying out this recipe with hot steamed rice and ghee or as a spread on your rotis or tacos. Cheers and have a lovely day. That’s where the similarity ends. I have added hing or asafoetida which you may skip for a gluten free recipe. Recipe by: Cadry’sKitchen. (1 cup is 250 ml measurement). You are right…this is an spicier version of the BG that you’d eat elsewhere. 7:36. Eggplant is widely used in so many cultures and food applications: roasted, seared, in stews, even steamed, sautéed, thrown in indian and Thai curries, softened and blended into sauces, dips, even thrown into wraps with feta and tomatoes. A staggering variety of curries, chutneys, soups and fries are made with eggplant. This flavor is very unique and probably experienced mostly only in Indian cuisine other than the Middle Eastern recipe Baba Ghanoush (see our easy recipe here), which involves a similar process of roasting and peeling. Ready in: 25 minutes. Thanks for visiting our blog, Lozena. The smokiness comes from roasting the eggplant. This is a very good basic recipe for roasted eggplant, and you can pretty much change the seasonings at will to match whatever you may wish to eat the eggplant with. Another option is to set the oven in broil mode and broil the eggplant. Once they were smoked and peeled, I was left with 3/4th cup of the mashed brinjal. My dad was a geologist the Geological Survey of India (which was headquartered in Calcutta, East India) and had ton of Bengali colleagues. Cool the cooked eggplant and remove the charred skin with the help of wet hands. This site uses Akismet to reduce spam. Did you make this recipe? Add roasted eggplant, salt, tamarind, jaggery, blended seasoning, cilantro and mix well. Saute these … Tomatoes and cilantro are another good source of nutrients in this recipe. Dhaniya will little overpowering for our taste buds but this is going to become a regular one in our household! The smokiness from the aubergine, nutty taste from lentils, spice from red chillies, tangy taste from tamarind and jaggery to balance all the flavours makes this one helluva appetizing chutney. Roast mustard seeds, fenugreek seeds, dry red chili and urad dal in half a teaspoon of oil, set aside for cooling and then blend into a coarse powder, Set aside other ingredients - eggplant, cilantro leaves, onion and tomato. Made with roasted or smoked eggplant, the Sutta Kathirikkai Chutney makes a delicious accompaniment to South Indian Breakfast recipes like Idli, Dosa, Kozhukattai and Adai. Please do let me know how it turns out. Add the … Baked Eggplant; Roasted Eggplant & Tomato Chutney; Broad Bean Eggplant Sauté ; Eggplant Potato Spicy Medley; Baba Ghanoush; Spicy Cilantro Ginger Eggplant Sauté; Spicy, Tangy, Stuffed Eggplant . If you are fans of the smoky flavour of the brinjal, then this chutney will not disappoint you. Add the onion and cook, stirring occasionally, until slightly colored, 6 to 8 minutes. No Onion No Garlic Side dish or accompaniment for Idli, Dosa and Adai. (4) Heat a pan, add 1 tsp of oil, chana dal, urad dal, coriander seeds and whole red chillies. Eggplant is one of the most popular vegetable in Indian cuisines across all regions. Sutta Kathirikkai Chutney is a Delicious, Creamy South Indian Chutney recipe made with Roasted or smoked Eggplant. 1 cup is 250 ml measurement, Chana Dal (Kadalai Paruppu or Bengal Gram Dal), Coriander Seeds (Sabut Dhania or Varakothamalli). Using a fork, prick the eggplant in 4-5 places to ensure even cooking. Heat a pan, add 1 tsp of oil, chana dal, urad dal, coriander seeds and whole red chillies. It is somewhat similar to Baingan Bartha, the popular North Indian recipe, that also involves roasting and peeling the eggplant. Saute these ingredients until the dal has roasted brown in colour and the red chillies crisp up. https://www.sbs.com.au/food/recipes/roasted-pickled-eggplant The texture and consistency of this chutney should be creamy. Once the eggplant is roasted, the skin will appear charred (as seen below). Bonus: … The entire quantity has been added to the chutney recipe. Ingredients for the Sutta Kathirikkai Chutney. Kalchina Vankaya Tomato Pachhadi - Roasted Eggplant (Brinjal) & Tomato Chutney - Duration: 7:36. Grind the chutney only after all the ingredients have cooled down completely. I've tended to leave it at salt, pepper, and basil and it comes out terrific every time. It is different than Baba Ghanoush! Kalchina Vankaya Tomato Pachadi ~ Roasted Eggplant Tomato Chutney. Allow both the ingredients (eggplant and the lentil mix) to cool completely. Bored of eating regular chutney? https://10play.com.au/masterchef/recipes/eggplant-chutney/r190614kctru The winning combination of roasted eggplants and tart-sweet tomatoes is a match made in heaven. Eggplant has a unique range of health benefits, including an ability to help build strong bones and prevent osteoporosis, reduce symptoms of anemia,improve cardiovascular health among. In a skillet, heat the vegetable oil over medium-high heat until hot but not smoking. In a pan, heat oil, add garlic, grated ginger and cook until the garlic color changes to golden brown. One of my very distinct memories is the fried eggplant they used to cook, and sprinkle it with salt and chili powder (see picture on left). Stir in the salted and drained eggplant without rinsing or patting dry – just shake the colander before adding the eggplant, then sauté for 3-4 minutes. Love South Indian Chutney? 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