Monday, February 11, 2008

Twist on a Chutney

Last week, my dear husband decided to get down and turn kitchen into his creative workshop. We both enjoyed a wonderful dinner of Sathamudhu (that is the iyengar speak for Rasam), a brinjal subzi and rice (he added some cloves and bay leaves while cooking..hmm interesting!). As usual, there was some left over subzi. Usually with brinjal, I find it hard to repeat the item for another meal. Added to that, my husband doesn't exactly like brinjals. He had made them the other day simply because the pantry was empty :). So I spruced up a quick side dish for delish dosas or idlis or any snack!
1. Brinjal - one big size
2. Red Capsicum - 2 big/3 medium size
3. Green chillis
4. Asafoetida
5. Ginger - optional
6. Curry leaves
7. Urad dhal - 1 tsp
8. Mustard seeds - 1 tsp

Method de Preparation:
1. Roast the big brinjal either on the stove or in the oven. While making it in the oven, I usually coat the skin with some oil and leave it on 400 F for 5 mins. Ensure all sides are evenly cooked
2. Skin the brinjal and mash it with some salt and drop it into a mixer
3. Heat some oil in a pan, add asafoetida poweder and then urad dhal. Roast till light brown
4. Add the red capsicum and fry till you get the scent of capsicum. You can add the capsicum seeds also
5. Add the slightly cooked capsicum to the mashed brinjal in the mixer
6. Add chopped green chillis, ginger
7. Grind into paste
8. Heat some oil on the tava. Splutter mustard seeds, curry leaves and add to the ground paste.

Serve with any south indian tiffin or snack

Bon App!

ps: I haven't tried it with tamarind, but you can add some tamarind paste too for a tangy flavor!

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