Ingredients Jump to Instructions ↓

  1. 1 small eggplant

  2. 1 medium dosakaaya -- (cucumber)

  3. 3 green chiles

  4. 1 teaspoon tamarind paste

  5. 3/4 teaspoon coriander seeds

  6. 1/2 teaspoon cumin seeds

  7. 3 cloves garlic few curry leaves

  8. 1 1/2 tablespoons oil salt -- to taste

Instructions Jump to Ingredients ↑

  1. Preparation : Cut eggplant into bite sized pieces, soak in water and keep aside. Remove seeds from dosakaaya, cut into bite sized pieces and keep aside. Heat oil in a small skillet and add coriander seeds and green chiles. Fry until the chiles burst and change color. Remove from heat and transfer the contents to another dish to cool. In the same skillet, in the remaining oil, add eggplant, salt and fry on medium heat. When eggplant is soft remove from heat (about 10 minutes). Let cool. In a processor add all the remaining ingredients, eggplant, green chiles and coriander seeds and blend until semi-soft. Now add pieces of dosakaaya and blend for a few seconds. (The pieces of dosakaaya should not be made into a paste). Stays up to a week if stored in the refrigerator. Note: Actually, in the villages the seeds of the cucumber are not discarded as they are supposed to enhance the taste and hence are added to the chutney. Preparation Time: 15-20 minutes.


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