Sunday, November 1, 2009

Badanekayi Chutney / Eggplant Chutney


1 medium sized American Eggplant / Brinjal / Badanekayi

1 medium sized Tomato

Grape sized Tamarind

2-3 Green Chilies

1-2 Red chillies

1/2 inch sized Ginger

2 cloves of Garlic

8-10 Curry leaves

Salt to taste

2-3 tsp Cashew nuts

1 tsp Dalia Split / Hurigadale / Putani

1/2 tsp Cumin seeds

1 tsp Mustard seeds

1/2 tsp Black Gram seeds

Big pinch of Asafetida powder

2-3 strands of Coriander leaves

3-4 tsp Oil


Cut eggplant into medium sized pieces and put them in buttermilk water for about 5 mins.

Cut tomatoes into medium sized pieces as shown in the picture below. Cut green chillies into 2 pieces. Cut the ginger into small pieces. Remove the outer cover of garlic and mash it. Remove eggplant pieces from buttermilk water and keep them aside.

Put 2 tsp oil in a pan and heat it little bit. Add red chillies, 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, ginger pieces, garlic, tamarind and fry them for about 2 mins. Add green chillies, cashew nuts, dalia split and fry them for about 3-4 mins until cashew nuts turn light golden in color. Add 6-7 curry leaves, pinch of asafetida powder and fry them for a minute. Add chopped tomatoes, salt and fry them for about 1 min.

Add chopped eggplant, sprinkle little amount of water and cook this mixture by covering a lid for about 20-30 mins in low/medium flame.

Put this cooked eggplant in a mixer and grind it coarsely for few seconds. Add little amount of water if required. Put 1/2 tsp mustard seeds, blackgrams seeds, little bit of cumin seeds, 1 tsp oil in a pan. Once it starts spluttering, add pinch of asafotida powder, 2-3 curry leaves and keep it for few seconds and then add it to Chutney. Garnish with chopped coriander leaves. Mix well before serving. It goes well with Dosa/Rotti/ Chapathi. I tried this recipe from vahrehvah. Thanks Sanjay.


kitchen queen said...

The egg plant chutney looks yummy and appetising.

Vidya said...

tell me about soaking egg plant in buttremilk. what is it?

Ruchi Ruchi Adige said...


Buttermilk water is just adding little amount of buttermilk to the water. The reason we are doing this is to retain the color of Eggplant(Brinjal) and to remove the bitterness(Ogaru/Kanaru) of the Eggplant...

Note: Instead of buttermilk tamarind water can be used for this process.