Sutta Kathirikai Chutney

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I am among the few who love brinjal. I have already posted some brinjal recipes like Brinjal Rice, Enna Kathirkai Kuzhambu and Stuffed Brinjal. Usually in India, Sutta Kathirikai Thogayal is prepared by roasting brinjal directly in flame. Here i dont have gas stove since its electric, i always go for Oven/Microwave method.  Whether its taken as a side dish for breakfast or rice accompaniment its tastes yummy.

Ingredients:

Brinjal – 1 (Big size)

Sesame Oil – 1/2 tbsp

Red chilly – 4 (Adjust according to your taste)

Urad dal – 1 tbsp

Mustard seeds – 1/4 tsp

Tamarind – gooseberry size

Asofetida/Hing – a pinch

Salt  – as needed

Water – as needed

To temper:
Sesame oil – 1 tsp
Curry leaves –  few
Mustard seeds – 1/4 tsp
Urad dal –  1/2 tsp
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Method:

  • Cut the brinjals into big chunks and transfer them to a bowl. add oil and mix well. Microwave the brinjals for 4 – 10 minutes till the skin shrinks (Depends on the oven temperature, mine is 700 watt and it took 7 minutes. Keep an eye after 5 minutes)

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  • After they are cooled the skin will come out easily and the brinjals would have cooked. Remove the skin and set aside
  • In a pan dry roast urad dal, mustard seeds and red chilli till the dal is golden brown and add to the plate containing brinjal

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  • Grind brinjal, urad dal, red chili along with tamrind, salt, hing with little water
  • Add oil to the pan and when the oil is hot add mustard, urad dal and curry leaves and let it splutter. Add the temper to the thogayal
  • Instead of big brinjal few leftover small brinjal can also used
  • Instead of microwave oven brinjals can also be cooked directlyin stove top or oven (450 degree broil for 25 minutes turning side in between)
  • Adjust the water according to consistency you want if its side dish for breakfast add more water if its rice accompaniment add less water

Checkout Charanya’s space for middle eastern version of brinjal chutney

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55 thoughts on “Sutta Kathirikai Chutney

  1. […] Do you want an Indian version? Head over to Vidhya’s and check the recipe out […]

  2. Sadhna Grover January 17, 2015 at 11:55 PM Reply

    I love brinjal, i would love to try this, something like this we call baigan bharta.

  3. shweta January 13, 2015 at 12:34 PM Reply

    Hi.. with what can we use this chutney?? Goes well with?

    • Traditionally Modern Food January 13, 2015 at 4:05 PM Reply

      Brinjal chutney goes well with idli, dosa,chappati and also tastes great rice and a drop of sesame oil

  4. dedy oktavianus pardede January 13, 2015 at 9:44 AM Reply

    what alovely spicy eggplant/brinjal dip!!!
    but personally i love the smokey flavour of flame charred brinjal even more

  5. Marcela (tortadellafiglia) January 13, 2015 at 9:25 AM Reply

    oh! I love it! looks delicious! i must give your recipe a try!

  6. noodlesforthoughts January 13, 2015 at 5:42 AM Reply

    had never heard of this… so unique!!!

  7. The Yummy Lounge January 13, 2015 at 3:26 AM Reply

    Sounds Yummy and Healthy… very nice idea to cook in microwave…

  8. Subha January 13, 2015 at 2:36 AM Reply

    mouthwatering dear..It has been a long time since I cooked brinjal as my daughter is a bit allergic to that. Would love to try your recipe..

  9. LifestyleswithLia January 12, 2015 at 6:53 PM Reply

    I love eggplant and this recipe looks so yummy! The word brinjal is so pretty too.
    Thanks for sharing!

  10. Malar January 12, 2015 at 2:56 PM Reply

    I love kathirikai in any form and Mr G hates it in any form 😛 , so I dare not to try anything with it. Your chutney looks awesome that I wanna try it just for me sometime soon 🙂

    • Traditionally Modern Food January 12, 2015 at 10:02 PM Reply

      I know Malar, it always happens in every home..our top priority is thr least priority;-) thanku dear

  11. coconutcraze January 12, 2015 at 12:05 PM Reply

    This is a lovely brinjal chutney! It can be used as a dip too!

  12. Francesca Trucco January 12, 2015 at 9:22 AM Reply

    As already said by someone else above, thhe name itself is so attractive!!! Y^Thanks so much for sharing with us

  13. sindhoooo January 12, 2015 at 7:41 AM Reply

    It looks yummy! I think, it is easy enough for me to give a try 🙂
    Have never heard of this recipe, may be it is not common to Karnataka?

  14. Chitra Jagadish January 12, 2015 at 5:40 AM Reply

    i love this dip… never tried mustard in it, will give it a try next time when and make and let you know…

  15. lapetitepaniere January 12, 2015 at 12:31 AM Reply

    A very nice recipe, it looks so tasty 🙂

  16. Sandhya January 12, 2015 at 12:30 AM Reply

    Vidya, I love brinjals too and this chutney sounds super yummy. I like the idea of cooking the pieces in the microwave for quick cooking. Will also try it with grill roasted eggplant in the summer!

    • Traditionally Modern Food January 12, 2015 at 10:07 PM Reply

      Thanku Sandhya:-) Do try and let me know

      • Sandhya January 12, 2015 at 11:48 PM

        Sure I will let you know when I make it! thanks for sharing the recipe!

  17. Chhapan Bhog January 12, 2015 at 12:05 AM Reply

    Vidya, ypu always amaze me with the awesome flavours and ingredients u use.. I couldn’t have imagined in my dream to make. A chutney out Brinjal.. Awesome dear… 🙂

  18. srividhya January 11, 2015 at 11:36 PM Reply

    I love brinjal too. 🙂 You can use the conventional oven too. For gotsu and bharta thats what I do. You get smoky flavor too. Great dish and love the texture you got.

    • Traditionally Modern Food January 12, 2015 at 10:14 PM Reply

      Thanks ma:-) yes i have tried oven da but other day when i prepared chutney, Vishva was moving around my legs so i was scared to use oven

  19. Charanya January 11, 2015 at 11:22 PM Reply

    love it ❤ i made baba ganoush and logged in and saw this recipe ❤ yum

    • Traditionally Modern Food January 11, 2015 at 11:24 PM Reply

      Thanks Charu:-) Indian style baba ganoush

      • Charanya January 12, 2015 at 12:00 AM

        I am so posting baba ganoush as my next post or second next. will link yours as Indian style 🙂

      • Traditionally Modern Food January 12, 2015 at 10:09 PM

        Thanks Charu:-) so sweet of u

  20. mihrank January 11, 2015 at 10:22 PM Reply

    Yummy – Delicious – You reminded me one of our old Jewish Dishes!

    • Traditionally Modern Food January 11, 2015 at 10:25 PM Reply

      Thanku:-) you mean “baba ganoush”?

      • mihrank January 11, 2015 at 10:26 PM

        wow – yes indeed – Bravo – I adore your page – We have a restaurant and share your post with our chef!!

      • Traditionally Modern Food January 11, 2015 at 10:27 PM

        I am very glad you liked my recipes:-) thanks

      • mihrank January 11, 2015 at 10:29 PM

        Please, I beg you to keep up with your valuable post!

      • Traditionally Modern Food January 12, 2015 at 10:17 PM

        Sure:-) thanks again

  21. Aruna Panangipally January 11, 2015 at 10:20 PM Reply

    Nice! I love brinjal chutney. 🙂

  22. apsara January 11, 2015 at 9:35 PM Reply

    Yum, yum! The name itself is so attractive, just like that pic. I’ve only made baba ganoush. I completely forgot we have this in our cuisine. My mother used to make this, and I love it so much.

    • Traditionally Modern Food January 11, 2015 at 10:12 PM Reply

      Have tasted baba ganoush but i haven’t tried, should try sometime.. Thanku Apsara, i knows Moms are best cook:-)

  23. colemangrady79 January 11, 2015 at 8:58 PM Reply

    Nice one question mustard seeds it placed in olive oil does the seed cook or become liquid

  24. Madraasi January 11, 2015 at 8:34 PM Reply

    Me too a gr8 lover of Brinjal. Sure wl try this soon. Bookmarked 🙂

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