BRINJAL  BAJJI (BAINGAN CHUTNEY) 

 

25ogms  Brinjal(small size)

2 tsp  Tamarind pulp

Salt to taste

½ cup coriander leaves(fresh)

5 green chillies

small bit  jaggery

2  tbsp oil 

Tempering:

1 tsp Mustard seeds

1tsp  Fenugreek seeds(methi)

1 pinch Asafoetida

1tsp   Black gram(urad dal slit)

3   Dry red chillies.

1    Twig curry leavesfresh)

METHOD

Heat oil,add mustardseeds,

After crackle,add other ingredients

And fry for a minute.

Remove  only tempering without oil.keep aside.

Again keep the vessel on the stove to fry brinjal.

Wash& cut (4 halves) brinjal and add

To the warm oil.

Allow to fry them for 2 to 3 minutes Or untill they become soft.

NowGrind the tempering,jaggery,salt,

Tamarind pulp to a fine paste.

Add fried(cooked)brinjal and grind for a ½ minute(it should not be paste).

Finally add coriander,turn one more round(grinder),remove from the jar.

Warm 1 tsp oil and fry 1 tsp blackgram(urad dal)fry till it gets brown colour.

Add to the chutney.Serve with plain rice.

 

TOMATO CHUTNEY( RAW_GREEN)

 

 3    Green tomatoes(medium)

 2     Green chillies

½cup  fresh coriander

2½tbsp   oil

3  in no.s  Dry red chillies

2tsp  Blackgram(white,slit)

1 tsp  Mustard seeds

1 pinch Turmeric

1 tsp  Sesame seeds

½tsp  Fenurgreek(methiseeds)

1 pinch Asafoetida

1 twig  Curryleaves

METHOD:-

Heat oil and add mustard seeds,after they crackle,add redchillies,uraddal(blackgram),

Asafoetida,fenugreek seeds.

Fry them till they get  brown colour.

Remove from the oil,keep aside.

Use the remaining oil to fry the tomatoes and green chillies.

Keep the lid and allow them to cook for 3 minutes Or till they get soft.

Now add tempering,fried tomatoes,greenchillies,salt,grind themcoursely.(without oil)

Finally mix fresh coriander,turn the machine for ½ minute.

Heat remaining oil and add curry leaves for a second, add  immediately to the chutney.

Suggestion:Green tomato is sour itself.

                  So,we need not add tamarind,those who likes sour chutneys they

love this.

It can be made even adding little fresh coconut,brinjal also.

It can be served with roti(chapathi),plain rice,dosa and idli.

 

 RAW MANGO CHUTNEY

 

1  Raw(green,sour) mango

4 Dry red chillies

2tsp  Black gram(urad dal)

1tsp  Mustardseeds

½tsp   Fenugreek seeds

1 pinch  Asafoetida

½twig  Curryleaves

1pinch   Turmeric

1 tsp  Sugar Or a small bit jaggery

2tbsp   Oil

salt to taste

 

  METHOD.-

 Wash&peel mango.Grate it or make smallthin bits.

Heat oil,add mustard seeds,after one they  Crackle,add red chillies,blackgram split,fenugreekseeds,asafoetida,turmeric.

Remove from the heat after done.

Grind tempering,salt,sugar(jaggery) to  a fine paste.(without oil)

Now add mango bits Or grated mang

Grind one or two rounds(coarsely).

Use removed oil to heat,and add curry leaves fry for a second.

Mix in the chutney immediately.

Serve with plain rice.

Suggestion:

The chutney can be made (addi) with fresh coconut,soaked yellowgram(moongdal),soaked bengal gram,brinjal red tomato..etc.

But the process is the same.

Note:In all my recipes,ingredients,specially chilli Salt , spicy things..given as normal  measurements. 

If  it  is  much spicy, You can reduce as per taste!!

 

 TAMARIND LEAVES CHUTNEY

 

This is a very tasty chutney  with plain rice.

 But the leaves should be baby leaves(just

 Like in  maroon colour,early stage).

 some places in Andhrapradesh we can by in the vegetable

markets.

It is very sour,and there is no need to add tamarind pulp like

Other chutneys.

  

150 gms  Baby tamarind leaves

6 in nos  Red dry chillies

3 tbsp    oil

2½ tsp  Black gram                                 

1tsp    Mustard seeds

½tsp   Fenugreek seeds

1½tsp asafoetida

1 pinch  turmeric

Salt to taste

 

METHOD:-

 

Heat oil add mustard seeds,after they

Crackle,addblackgram,fenugreekSeeds,

asafoetida&redchillies.

Fry  till they get fine flavour,add the leaves and remove the heat.(leavesShould not fry )

Cool it and grind them salt&turmeric.

Serve with plain rice and cooked  daal(tuvar Daal-red gram) .

    

 

DRUMSTICKS PICKLE

 

Drumsticks bits                                  1kg

Red chilli powder                              120gms(fine&sieved)

Tamarind                                           125gms

Asafoitida                                          

Fenugreekseeds                               1tsp

Oil                                                     140gms

Mustard seesd                                 tsp

Blackgram                                        tsp

Turmeric                                          pinch

Salt to taste

 

METHOD:-

Mix  salt,turmeric with oil.Rub the drumstic bits into it.

Warm the tamarind on stove to get softer,deseed it.

Rub the chillipowder to the bits.

Keep it in the ceramic jar and  let it take rest for 3 days.

On 3rd day remove and tempering.Cool it.

Place it in the air tight  ceramic jar.

It can be saved up to 6 months.

Note:-Garlic also can be added!!

 

MANGOGINGER PICKLE  

 

IT IS A GINGER TYPE ROOT WITH MANGO SMELL.

 

Mango ginger                                 ¼ kg

Oil                                                 100gm

Fenugreekseeds                          1tsp

Tamarind                                             1/4kg

Dry red chillies                                    125gms

Jaggery                                               little

For tempering:-

Oil                                                       1cup

Blackgram                                          2tsp

Mustard seeds                                   2tsp

Salt

Turmeric                                             pinch

Cummin seeds                                   1tsp

 

METHOD:-

Wash and wipe the mangoginger,peel it thoroughly.

Deeseed the tamarind and make it as a boll.

Make  ginger into    big pieces,add turmeric,and salt .

Keep the tamarind boll in the middle of the bits,press a little.

Let it stay for 2 days.On 3rd day remove and add the chillipowder

And grind  coarsely along with jaggery.

Now make tempering with given ingredients and pour over pickle.

Cool it and mix thoroughly.

Store it in a ceramic jar.                           

Note:-It goes well with chapathi,plain rice,dosa,idli,vadas and puris.

 

 

INDIAN GOOSEBERRY PICKLE (usiri aavaka