Thursday, 29 March 2012

BAGARA CHUTNEY(THOKKU)

U NEED


Medium sized brinjals: 5
Tamarind paste: 1/2 tsp
Garlic pod: 3
Red chilli powder: 1and 1/2  tsp
onion : 1 medium
Turmeric powder
Oil to fry brinjals
Coriander leaves : 2 tablsp
curry leaves: 1 tsp
salt to taste
Til oil or refined oil: 2 tablsp


Method.
1. Clean,wash and cut brinjals into cubes.
2. Heat enough oil and deep fry the brinjals pieces to golden brown.
3. In a mixie jar add the fried brinjal pieces,cut onions,garlic pods,red chilli powder,turmeric powder,tamarind paste,salt,coriander leaves and curry leaves. Grind everything to a smooth paste.
4. Heat oil in a kadai.Add 1/2 tsp mustard seeds,few methi seeds.When the mustard sputters add the ground paste.Saute for 5 to 7 mins.
5.Serve this chutney with rice or dosas and idlis.

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