Kathirikkai Chutney | Brinjal Chutney

Spicy Egg plant chutney is a south Indian side dish prepared mainly for Dosa and Rice. Brinjal is widely used in South Indian kitchen. It is known as Kathirikkai in tamil and Vankaya in telugu. This Kathirikkai thuvaiyal tastes good with curd rice or sambar rice.Freshly ground masala adds more flavour to the recipe. Please check below for the detailed step by step instructions and pictures for preparing Spicy South Indian Kathirikkai chutney. 

Preparation Time:     10 mins

Cook Time :                15 mins

Ready in :                   25 mins
Yields :                        4 Servings. 

Ingredients:
Table 1:

Oil	2 tbsp
Brinjal / Egg Plant Medium size	2
Onion chopped	1/2 Cup
Garlic and ginger finely chopped	1 tbsp
Tomato chopped	1/2 Cup
Mustard	1/4 tsp
Cumin seeds	1/2 tsp
Fennel seeds	1/2 tsp
Cinnamon Stick	small
Salt
Curry leaves	4
pepper powder	1 tsp
Turmeric powder	1/4 tsp
Chilli powder	1 tsp
Coriander leaves	2 stalks

Table 2: To Grind

Desiccated Coconut	4 tbsp
Fennel seeds	1/2 tsp
Green chilly	1

Instructions:

• Grind the coconut, green chilly and fennel seed in blender.
• Heat Oil in the pan and add mustard,cumin seeds, fennel seeds, curry leaves and cinnamon. When they splutter add ginger, garlic and onions. Fry it in medium flame till onions turn translucent

• .Add tomato and fry till they turn mushy. Add brinjal and fry till it shrinks to half size. 

• Add pepper powder, chilli powder, coriander powder and salt.Add grind-ed coconut mixture and 1 cup of water.

• Once the gravy thickens, switch off the stove and garnish with coriander leaves.

Spicy Eggplant Gravy / Kathirikkai Thuvaiyal / Kathirikkai Thogaiyal / Vankaya koora