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Bhikshaam Dehi---------Leave your Suggestions & Queries
Serves: 4-6
Ingredients:
- Brinjals – 530gms
- Tomatoes – 550gms
- Green Chilies – 10 (Break each
into 2 pieces)
- Red Chilies – 2 (Break each
into 2 pieces)
- Fenugreek Seeds – 10Seeds
- Black Gram – 2tsps
- Mustard Seeds – 1tsp
- Turmeric Powder – 1/4tsp
- Salt 1 1/2tsps or to taste
- Asafoetida – 1/8tsp
- Chopped Coriander – 2tbsps
- Oil – 7tsps
Preparations:
Wash
brinjals and roast them on the direct flame of the gas burner. Roast the
brinjals well till they turn black in color. When all the brinjals are roasted
keep them aside for cooling. Holding the stem, remove the outer skin of the
roasted brinjals. Check for worms inside the roasted brinjals by cutting them
with a knife. Then cut the stems also and mash the roasted brinjals with
fingers and keep that bowl aside. Wash and clean the tomatoes. With a V-slicer
or in a food processor or with a sharp knife cut tomatoes into thin pieces.
Method:
Heat
a pan and add oil to it. When oil is hot add the fenugreek seeds and black
gram. Fry till the seeds start changing color. Then add mustard seeds and fry
till they splutter. Then add the cut green chilies and fry till they are crisp.
When the chilies are fried well add asafoetida and mix well. Then add cut red chilies
and mix. Then remove the fried seasoning ingredients from the oil and take them
into a mixie jar. In the remaining oil add the tomato pieces. Add salt and
turmeric powder to the tomato pieces and mix well. Cover the pan and cook the
tomatoes on medium heat. When water oozes out of the tomatoes and you observe
that the tomato pieces are cooked, remove the lid. Cook without the lid till some
water is evaporated. Take care not to evaporate the entire water and make the
tomatoes dry.
Once
finished cooking the tomatoes, separate tomatoes from water with the help of a
slotted ladle. Grind the seasoning ingredients. As we need water to grind the
seasoning ingredients to a thick paste, use the tomato water for grinding. Do
not grind the seasonings to a fine paste. The mixture has to be somewhat coarse
to give nice taste when the chutney is prepared. Add this ground seasoning
mixture to the pan and grind the tomatoes. Once again, do not grind the
tomatoes to a fine and smooth paste. When the tomatoes are ground coarsely the
texture should resemble the tomatoes ground in a mortar & pestle (ROLU).
With the coarse texture of the ground tomatoes and seasoning, the chutney gets
a special flavor. Add these ground tomatoes to the ground seasoning in the pan.
Add the mashed roasted brinjals to the pan. Add some chopped coriander leaves
to the pan and mix all well. Now the chutney is ready— Transfer it to a serving
bowl. Garnish the pachhadi with the remaining chopped coriander and serve with
hot plain rice.
Points to Remember:
After
roasting the brinjals do check for the worms. If you find one scoop out that
portion with a spoon and discard it.
Mash
the roasted brinjals with fingers so that we get the right texture and good
taste for this chutney.
Cut
the tomatoes into small pieces for fast and even cooking.
Fry
the green chilies in oil till crisp to remove the hotness.
Never grind the fried seasonings and the cooked tomatoes to a
fine and smooth paste. The taste of the recipe depends on the texture of the
mixture ground.
Brinjal
tastes good when it is fried well in oil---for any variety of brinjal
preparation—be it chutney or a curry. If we use less oil for a brinjal
preparation, then one has to compromise on the taste of the dish. But in this recipe
we have used the brinjal in roasted form. So even with less oil also this
brinjal preparation tastes excellent.
Enjoy!!!!!!!!!!!!!!
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