Rate this Article:
PrintKOSAMALLI CHUTNEY
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Put the aubergines and potatoes in a pan. Add enough water and cook uncovered for few minutes, till vegetables are tender.
- Peel the aubergines and potatoes and mash them. Set aside.
- The Tempering: Put the oil in a pan over medium heat. When the oil is hot, add the tempering ingredients.
- Fry over medium heat, till mustard seeds splutter and the dhal is golden.
- Immediately add the onions, tomatoes and green chilies and sauté, till onions are soft.
- Add the mashed aubergines and potatoes. Stir till the mixture is well blended. Mix in the tamarind paste and adjust seasoning with salt.
- Pour in warm water and stir till it comes to a boil. Add coriander leaves and simmer over low heat for 5-7 minutes, stirring occasionally. Transfer to a serving bowl and serve.
INGREDIENTS
- 350 grams chopped aubergines
- 100 grams quartered potatoes, kept unpeeled
- 100 grams finely chopped onions
- 70 grams chopped tomatoes
- Green chilies to taste, halved
- ½ teaspoon tamarind paste
- Salt, to taste
- 25 grams chopped fresh coriander leaves
Tempering
- 1 teaspoon black mustard seeds
- 1 teaspoon urad dhal
- 1 tablespoon Cooking oil
- ¼ teaspoon asafetida powder
- Few curry leaves
- 1 Dried red chili
3 comments for “Kosamalli Chutney”
What's new @ lekhafoods.com
©Copyright 2012, lekhafoods, All Rights Reserved
https://www.hasbihal.org/