Monday, October 10, 2011

Ustikaya chutney/cherry egg plant chutney

Photo taken by my SIL - Jalaja Reddy

Ingredients:

Usthikayalu - 250 g
Sambar onions - 50 g
Red chillies - 7 to 8 (kashmiri chillies)
Tamarind - Gooseberry sized
Turmeric - 1/4 tsp
Coriander/Dhania powder - 1/2 tsp
Salt - As required
Oil



Preparation:

First remove the stems from the ustikayalu and wash them and keep side.  Dice the sambar/small onions into half like shown in the picture above.

Heat oil in a kadai and fry the red chillies for a minute and remove them.. I have used kashmiri chillies here, which are not very hott.. adjust the number of chillies according to your taste depending on the type of red chillies you use.

Then in the same oil add the ustikayalu and fry till they turn light brown.  Remove them and keep them aside to cool.

Grind all the ingredients except onions into a paste. Do not add water.

Heat oil in the kadai again and add mustard seeds.. once they start spluttering add the sambar/small onions and fry them till they turn light brown.. add the paste and stir well and let it remain for 2 or 3 minutes and remove from fire. Garnish with coriander leaves and serve.


Photo taken by my SIL - Jalaja Reddy


Variations: 

The above procedure can be followed to prepare pachadis with any of the following veggie..Ladies Finger, Brinjal, ripe tomatoes, snake gourd.  While using any of these veggie, fry urad dhal 1 tsp and add it while grinding the paste.  Here.. more oil is required to fry these veggie.. remove the excess oil before grinding.

4 comments:

  1. very interesting recipe, new to me, looks great n delicious..thanx for visiting my space, glad to follow u..

    ReplyDelete

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