September 24, 2011

Brinjal - Mint Chutney (Vankaya Pudina pachchadi)

Ingredients:
Brinjals - 150 gms
Mint leaves - big bunch
Green chillies - 8-10
Tamarind - half small lemon size
Salt to taste
Turmeric - 1/4 tsp
Garlic cloves - 4
Cumin seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Oil - 1-2 tbsp


Method:


  1. Chop green chillies and cut brinjals into round thin slices.
  2. Separate leaves from mint stems and wash them.
  3. Heat oil in kadai, add fenugreek seeds and fry them.
  4. Add green chillies, mint leaves, brinjal slices, salt and turmeric. Close the lid and cook till brinjals become soft by stirring occasionally. 
  5. Cool and grind all the ingredients by adding tamarind, garlic and cumin seeds to make chutney.
  6. Serve with rice.
  7. This chutney is good for digestion.

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