Friday, March 17, 2017

EGGPLANT CURD CHUTNEY / KATHIRIKKAI THAYIR PACHADI


A:
1 eggplant chopped
Pinch of turmeric powder
Salt to taste

Marinate all together.

B:
1 onion chopped
1 green chilli chopped
1 red chilli chopped
1 tomato small chopped
Few coriander leaves chopped
1-2 cups curd
Pinch of asafoetida powder

C:
1-2 tbsp ghee
½ tsp mustard seeds
½ tsp cumin seeds
1 dried chilli cut small
1 stalk curry leaves

METHOD:

Heat up ghee in frying pan,
fry A till golden brown.

Add fried eggplant into B & mix well.

In the same frying pan with
leftover ghee, fry C.

Once C splutters, turn off the heat &
pour it over the chutney. Mix well.


Serve with roti or rice.

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