Katirikaiy Chutney

Cover Story: Katirikaiy Chutney 

Cuisine: Pudducherry
Ingredients

• 8 4 medium Brinjals
• 8 1 tbsp Oil
• 8 1 tsp Mustard seeds, Urad dal
• 8 2 big Onions
• 8 Curry leaves few
• 8 2 clove, green chilies, finely chopped
• 8 Salt to taste
• 8 1 tbsp Tamarind pulp
• 8 1 tbsp Coriander leaves, finely chopped
• 8 1 cup thick coconut milk

Method

• Coat the brinjals with oil, roast over flame, until completely charred and vegetable is soft. Peel the skin, making sure the charred bits are removed.
• Cut off the stems and mash with fork.
• In a pan, heat the oil, add the mustard seeds and urad dal and let them splutter.
• Add the onions, curry leaves, green chilies.
• Shallow fry for a couple of mins, then add the brinjals and saute well.
• Add the tamarind pulp, cook for couple of mins.
• Then the chutney is almost done, add the coconut milk and simmer.
• Serve with Briyani