Spiritual Practice Directory
Atishaya Bazaar
Site Search
Site Map


Eggplant (Below)
Mixed VegetablePepper


Brinjal Chutney #1

green brinjals, long variety - 5
green chillies - 6
grated coconut - 1/4 cup
roasted gram - 1 Tbl.sp
salt - as required

Select tender brinjals and cut into small even pieces and soak in salted water till required. Heat oil fry green chillies and brinjals till softened. Cool and then grind it along with other ingredients coarsely. Season with mustard seeds.

Brinjal Chutney #2

Mustard Seed 2 Teaspoon
Urad dal Seed 3 Teaspoon
Red Chillies 4
Tamarind pulp
Salt to taste
Vegetable oil 2 tbsp
Brinjal 1
Asofoetida 3 pinch
Curry leaves
Coriander leaves

Heat oil in kadai and add mustard seed, urad dal. Let it splutter. Add Red chillies in the above. Bake the brinjal in oven for 45 minutes at 400 degrees. Turn onto each side while baking. Let it cool, then remove the skin. Mash the flesh by hand then grind it in the mixer along with the other seeds and Tamarind paste. Add salt to taste. Add Asofoetida, Curry leaves. Garnish with Coriander leaves.

Brinjal Tomato Chutney

3 brinjals (chinese eggplants)
1 large tomato
2 tblspoons oil
1/4 tsp tamarind paste
3 green chilles
4 red chillies
1 tsp mustard seeds
1-1/2 tsp asofoetida
1/2 tsp methi seeds
1 tsp cumin seeds

Cut the brinjals into 1 inch pieces and put them is salt water. Cut tomato into small pieces. Heat 1 1/2 tblspoons of oil in a sauce pan and fry the brinjal till half done. Add tomato and fry till the brinjal is very soft. Let this cool down. In a separate pan, add 1/2 tblspoon oil. Add mustard and methi seeds. When mustard begins to splitter, add cumin, asafatoeda and red chillies. Let this cool down too. When the seaoning is cool enough to be put in a grinder, grind together the seasoning, green chillies, salt and tamarind. Mash the fried brinjal mixture well and mix it with the ground paste.

Curry Eggplant Mango Chutney

2 pound fresh eggplant
3 tablespoon vegetable oil
1 tablespoon yellow curry
1 lemon juiced
1 cup mango chutney

Peel and dice the eggplant, about 1/2-inch dice. In a large sauté pan, over medium heat, add the oil. Add the eggplant. Season with salt. Continue to sauté until soft, about 15 minutes. Add the curry powder and lemon juice. Continue to sauté for about 2 minutes. Remove from the heat gently blend into the mango chutney.

Eggplant Chutney

eggplant 1 large
red Chilies (dry) 2
mustard seeds 1 tsp
urad dal 2 tsp
tamarind dry 1 small piece
salt to taste
sugar 1 tsp
asofoetida 1 tsp
oil 1 tbsp.

Take a big Egg Plant & rub some oil all over it. Roast at 400 degrees F until the skin turns black completely. Remove the skin and mash the flesh. In a pan heat the oil and add 1 tsp of urad dal and chilies. Fry for a minute. Keep it aside. Let it cool completely. Add the tamarind, sugar, asofoeteda and dal to the eggplant, grind it to a fine paste. Chaunce the seasoning with the other tsp of urad dal, mustard seeds in a tsp of oil.

Eggplant Tomato Chutney

2 tablespoon olive oil
1/2 teaspoon salt
2 medium tomatoes, seeded and chopped (about 1/2 cup)
1/4 cup chopped parsley
1/4 cup currants
1 medium eggplant, pared and cubed
2 teaspoons asofoetida
2 tablespoon tarragon, minced
2 tablespoons lemon juice

Heat oil in 12-inch skillet over medium heat. Cook eggplant and add salt. Cook over medium heat for 15 minutes, stirring occasionally. Add remaining ingredients. Cook for 15 minutes longer, stirring occasionally, until vegetables are soft and no excess liquid remains.

Kadamba Chutney

Japanese eggplant -1
Red bell pepper -1
Tomato -2
Coriander -1(bunch)
Mint -1(bunch)
Red chili -6 or7
Tamarind -little
Salt -to taste
Mustard seeds -1 teaspoon
Urad dal -1"
Curry leaves -(little)
Asofoetida -1/4"
Oil -3"

Heat ghee and chaunce all the seasoning and red chillies. Fry until browned, then add one by one all remaining ingredients. Fry for few minutes. Allow it to cool. Grind the mixture in the blender.

Katirikka Rasavangi

One Bhima eggplant
1/2 tbsp tamarind paste
1 1/2 tspn coriander seeds
1 tspn chana dal
3-4 dried red chillies
4 tbsp coconut (dry will do but fresh is better)
1/2 cup cooked toovar dal (with turmeric)
1/2 tspn mustard seeds
a pinch asafoetida
curry leaves
A little oil for roasting and seasoning
salt to taste

Cube eggplant. In about a cup of water dissolve the tamarind paste. Set on stove, add eggplant to tamarind water, a little turmeric, salt and let cook until eggplant is done but has not lost its shape. In a pan with very little oil roast red chillies, coriander seeds, chana dal and asafoetida. When the red chillies have turned a dark, dark red remove from heat and let cool. Throw into blender with coconut, add 3 tbsp water and grind slowly into paste. Add a little water if blade gets stuck. Remove from jar and wash it out with water and set this aside. Mash cooked dal with a spoon until blended and add to cooked eggplant. Now add the coconut paste and its water. Keep on low heat till it starts to simmer a little. Take off heat. Season with spluttering mustard seeds and curry leaves. You can also throw in a handful of chickpeas from a can into this, thin it out somewhat and have it as katirikka sambar. Alternately, you can make the cooked dal with half toovar and half chana dal, in which case you should not cook until mashed. Remove a trifle before it gets fully done.

Katirikkai Thogyal

One Bhima eggplant
3 tspns urad dal
3-4 red chillies
a litle asafoetida
1/2 tbsp tamarind paste
salt to taste
oil to fry dal

Wrap eggplant in foil nicely and keep inside a 400 degree F oven for about 45 minutes, or until soft. Alternately you could broil it over a gas flame till it gets evenly charred. Cool and peel off skin. Drain off any juices. Chop into large bits. Fry dal, red chillis and asafoetida in oil till brown. Drop into a blender, add tamarind, salt and some of the eggplant. Run the blender on low speed till coarsely blended. Add remaining eggplant and whir for one minute.