Kathirikkai Thakkali Chutney

Tomato Egg plant Dip is a south Indian side dish prepared mainly for Idli and Dosa. Tomato and Egg plant blend together and gives a unique taste to the recipe.Check below for the detailed step-wise instructions  and pictures for preparing South Indian Egg plant Tomato Chutney -  Kathirikkai Thakkali chutney. 

Preparation Time:      5 mins

Cook Time :                15 mins

Ready in :                   20 mins
Yields :                        4 Servings. 

Ingredients:

Oil	2 tbsp
Brinjal / Egg Plant Medium size	3
Onion chopped	1/2 Cup
Green chilly	1
Tomato	2
Mustard	1/4 tsp
Cumin seeds	1/2 tsp
Urad dal	1/2 tsp
Curry leaves	3
Salt
Turmeric powder	1/4 tsp
Coriander powder	1 tsp
Chilli powder	1 tsp
Coriander leaves	2 stalks

Instructions:

• Heat Oil in the pan and add mustard,cumin seeds and urad dal. When they splutter add green chillies, curry leaves and onions. Fry it in medium flame till onions turn translucent.

• Add tomato and brinjal. Fry it in medium flame for 2 mins. Add turmeric powder, chilli powder, coriander powder and salt.

• Add 1 cup of water and allow the chutney to boil. Mash tomato and brinjal with Masher,so that they blend together.

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

Kathirikkai Thakkali Chutney / South Indian Eggplant chutney /  Eggplant tomato chutney 

Tips:
Adjust chilly to your taste.