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Fatta Fat Chutney - Egg Plant And Chana Dal Chutney

FATTA FAT CHUTNEY - EGG PLANT AND CHANA DAL CHUTNEY
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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







 

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Janani Hari Posted on Mon Oct 13 2014

Vahrehvah?????????

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