Kathirikkai Chuttney (Brinjal/Eggplant Chuttney)

           Hey guys! Presenting you all the delicious and flavourful, Kathirikkai Chuttney. This is one of the most staple Breakfast Chuttney's, made in my home by my Grandmother. It's a traditional South Indian recipe made with lots of brinjals in it. Brinjal is a very good source of dietary fiber, pottasium, manganese, vitamin B1, B6 and K. And the spongy texture of the vegetable, just absorbs all the flavours of the Chuttney, which makes it even more delicious. The recipe for this Chuttney is very simple. And this chuttney tastes awesome with Hot Idlies and Dosas. Now let's move on to the recipe.

INGREDIENTS:

*Brinjal- 6 medium sized brinjals chopped 

*Onion- 1 medium sized, chopped

*Tomato- 1 1/2 medium sized, chopped 

*Green chilli- 2

*Turmeric powder- 2 tspns

*Hing- 1/2 tbspn

*Ginger- 1 1/2 tbspns, Chopped/Crushed 

*Mint- one handful, chopped

*Coriander leaves- one handful, chopped

*Curry leaves- two full strings 

*Mustard seeds- 1 tbspn

*Jeera- 1 tbspn

*Dry red chilli- 3

*Gingelly oil- 5 tbspns

*Salt- as per your taste

PROCEDURE:

STEP 1:( Cooking the Brinjal)

*Wash thoroughly and chop the brinjal's into very small cubes.

*Add the chopped brinjals to a cooker, add onions, tomatoes,  turmeric powder and add 3 cups of water to it and mix it well.

* Now pressure cook them till 5 whistles.

*Once the brinjal's are nicely cooked, extract water from the cooked brinjal separately in a bowl and mash the brinjal well. Now the brinjal is ready. 

STEP 2:(Making the Chuttney)

*Heat a pan and add 2 tbspns oil to it. Once the oil is hot, add mustard, jeera seeds and let them splutter.

*Once they splutter, add dry red chilli, Hing and fry them for a minute on medium flame.

*Now add the green chillies and ginger and fry it for few seconds. Do not let the ginger burn.

*Add curry leaves.

*Now add the brinjal extract and let it boil nicely on a high flame for about 10 to 15 minutes. 

*The watery consistency should turn a little bit thick. 

*Now it's time to add the mashed brinjal. After adding the brinjal, add required salt and let it boil for another 10 minutes.

*Now turn off the flame, add freshly chopped mint and coriander leaves and drizzle some fresh gingelly oil for an extra flavour.

*Now the most soothing and delicious tasting Kathirikkai Chuttney is ready. Serve it with hot idly or dosa and enjoy!!!