vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Fatta Fat Chutney - Egg Plant And Chana Dal Chutney

FATTA FAT CHUTNEY - EGG PLANT AND CHANA DAL CHUTNEY
Sesame seeds Chutney  Til Ki Chutney

Sesame Seeds Chutney Til Ki Chutney

This is a very easy and very tasty chutney made with sesame seeds goes very well with keb...

GRATED MANGO PICKLE

Grated Mango Pickle

Grated mango pickle is a tongue tickling sweet and sour mango pickle recipe which can be ...

GINGER CHUTNEY RED

Ginger Chutney Red

Ginger chutney is commonly known as allam ginger pachadi. This goes perfect with south In...

GARLIC CHUTNEY

Garlic Chutney

This is a chutney recipe. Garlic chutney has many health benefits. Garlic chutney recipe ...

Red Chilli Chutney spicy

Red Chilli Chutney Spicy

Red Chilli Chutney, a hot and spicy yet delicious chutney prepared from dry red chillies ...

 Urad Dal And Raw Mango Chutney

Urad Dal And Raw Mango Chutney

Urad Dal and Raw Mango Chutney is very simple and easy dish. An easy and healthy Andhra ...

Fatta Fat Chutney - Egg Plant And Chana Dal Chutney Recipe, Baingan Ringna Sabji, How To Make Fatta Fat Chutney - Egg Plant And Chana Dal Chutney Recipe

Combination chutney with brinjal and Bengal gram prepared in Andhra Pradesh served with rice or roti.

About Recipe

Vankaya Sannvankaya koora, Kathirikai Kuzhambu, Begun torkari

How to make FATTA FAT CHUTNEY - EGG PLANT AND CHANA DAL CHUTNEY

(89 ratings)
1 reviews so far
Prep time
5 mins
Cook time
13 mins
Total time
18 mins
FATTA FAT CHUTNEY - EGG PLANT AND CHANA DAL CHUTNEY
Author : Vahchef
Main Ingredient : Brinjal Eggplant
Servings : 4 persons
Published date : June 30, 2018


Ingredients used in FATTA FAT CHUTNEY - EGG PLANT AND CHANA DAL CHUTNEY
• Eggplant(big) - 1 number.
• Chana dal - 2 tablespoons.
• Oil - 3 tablespoons.
• Garlic - 8 cloves.
• Cumin seeds - 1 tea spoon.
• Green chilies - 5 numbers.
• Turmeric powder - 1 pinch.
• Tomato(chopped) - 2 numbers.
• Salt - to taste.
• Lemon juice - 1 tablespoon.
• Coriander leaves (chopped) - 2 tablespoons.
• Onion (chopped) - 1 number.
• Red chilies - 2 numbers.
• Split black gram - 1/2 tea spoon.
• Asafoetida - 1 pinch.
• Curry leaves - 1 spring.
• Mustard seeds - 1/2 tea spoon.
• Sesame seeds - 1 tablespoon.
Method:
  • In a vessel boil some water and add soaked chana dal and put the lid on and let it cook for 5 minutes.
  • Heat oil in a pan add garlic, cumin seeds saute it for a minute then add sesame seeds.
  • When sesame seeds start to splutter then add green chilies, a pinch of turmeric powder, tomato pieces, eggplant pieces then add some salt saute it and put the lid on,let it cook for 5 minutes till the eggplant is tender.
  • After 5 minutes switch off the flame and let it cool down then add this mixture to the blender and make a coarse paste.
  • Take a bowl add half boiled chana dal and eggplant mixture then add some lemon juice, chopped coriander leaves, chopped onions mix it well.
  • Heat oil in a pan for seasoning add mustard seeds when mustard seeds are spluttered then add cumin seeds, chana dal, and red chilies, split black gram saute it for 2 minutes.
  • Until the color of dals are slightly changed then add asafoetidaand switch off the flame then add curry leaves saute it for a minute.
  • Pour the tempering into the chutney and mix it well.

Serve this chutney with Roti or Rice.






Cooking with images Vange Rassa , Brinjal Eggplant rasdar, Badanekai Gulla saaru







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

Janani Hari Posted on Mon Oct 13 2014

Vahrehvah?????????

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter