SPICY BRINJAL DIP

INGREDIENTS:              brinjal dip1

  • Brinjal-1/4 kg
  • Tamarind pulp-2
  • Salt to taste
  • Mustard seeds-1/4 teaspoon
  • Onion-1
  • Dry chilly-2
  • Dry gram dhal-2tbls
  • Urad dhal-1 tbls

PREPARATION:

Slice brinjals and onions.Heat oil in a pan add mustard seeds.When it splitters,add the two dhals fry for a while.Then add the dry chilly,followed by onion.When it becomes skin color,add the brinjal slices tamarind pulp(whole pulp simply soaked in water),not its juice.Add salt.
Saute it until its cooked.Cool this,and grind in a mixer not that of a fine paste,but like dip consistency.This suits best with dhal rice,or as a dip for any dish of your choice.

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TOMATO CHUTNEY

INGREDIENTS:

  • Dry gram dhal (kadalai paruppu)-2tbls
  • Tomato-4
  • A few curry leaves
  • Dry chilly-2
  • Ginger garlic paste-1/2 tbls
  • Mustard seeds-1/4 teaspoon
  • Onion sliced-1
  • Coriander leaves-a few springs
  • Oil-2 tbls

PREPARATION:

Heat oil in a pan,add half the mustard and curry leaves.When it splitters,add gram dhal and fry for a while.Add onion till it comes to skin color.Add dry chilly,and ginger garlic paste,fry for a while.Now add the tomato slices, cook nicely.Remove from fire,allow to cool.
Add the fresh coriander leaves and salt and grind all this to a smooth paste.
Add oil to a pan,add the remaining mustard and curry leaves.Allow to splitter.Add this to the grind paste and mix well.This is a good combination for idli,dosa, vada .This spicy tomato chutney can be used as a dip for variety of foods and snacks.

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BRINJAL CHUTNEY

INGREDIENTS:

  • Brinjal(med sized)-4
  • Tomato-1
  • Grated coconut-4 tbls
  • Shallots-5
  • Green chilly-2
  • Salt to taste
  • Lime juice-1tbls
  • Oil-1tbls
  • A few curry leaves
  • Mustard seeds-a pinch

PREPARATION:

Boil brinjal in half a glass of water.Remove the stalk.Grind along with  tomatoes,coconut,chili,salt,shallots and lemon juice.
Heat oil,and put mustard seeds and the curry leaves in it.After it splitters add  the paste and mix well.Serve with rotis and breads.

BRINJAL

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