Monday, January 6, 2014

Brinjal/kathrikai thokku/Chutney

Idlis are a daily fare here especially because my LM loves them but she has them only with podi nothing else.Wonder when that will change.But we loved this chutney its a good combination to go with chapathis and idlis or dosas rather than the usual coconut chutneys and sambars.


I make this whenever i have brinjals in stock which is always.They seem to the freshest vegetables around so i have them around also they are so versatile you can make curries, fries, bhajjias or even chutneys now!



You need

Brinjals any kind 2 medium
Onion 2 medium
TOmato 2 medium
Chilli powder 1/2 tsp
Green Chilli 1 small
Turmeric powder 1/4 tsp
Curry leaves 1 sprig
Mustard seeds 1 tsp
Coriander leaves few sprigs
Salt to taste
Oil 2 tablespoons


  • Heat oil in a pan, add mustard seeds let them pop, add curry leaves and onions.
  • Add brinjals as soon as the onions turn soft.
  • Once the brinjals have softened add the tomatoes,
  • Now add the chilli powder and salt with turmeric powder.
  • Fry well until all mashed well.
  • Sprinkle coriander leaves.Turn off the heat.
  • Brinjal chutney is ready.



Serve brinjal thokku/chutney with spongy soft idlis.

Sending this to Healthy veg recipes and to Priyas place and Dish it out- Light dinners

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