Fatta Fat Chutney - Egg Plant And Chana Dal Chutney

Share
89 Ratings
1 Reviews
Print
Recipe By Vahchef
18 m
4 servings
51.4 Cals

Bitter Gourd Karam

Bitter gourd karam is an excellent and wonderful dish for diabetic patients, prepared wit...

Urad Dal And Raw Mango Chutney

Urad Dal and Raw Mango Chutney is very simple and easy dish. An easy and healthy Andhra ...

Fatta Fat Chutney - Lime Chilli Ginger Chutney

This traditional chutney is a preserved chutney made with lime pieces and chilies....

Red Sorrel Leaves Chutney

This is a leafy chutney, It is sour and tasty chutney and can be served with rice. Can pr...

Sweet Coconut Chutney

Coconut chutney is to south indians what green and sweet chutneys are to the north. It is...

Grated Mango Pickle

Grated mango pickle is a tongue tickling sweet and sour mango pickle recipe which can be ...

Fatta Fat Chutney - Egg Plant And Chana Dal Chutney Recipe, Baingan Ringna Sabji, How To Make Fatta Fat Chutney - Egg Plant And Chana Dal Chutney Recipe

Name: FATTA FAT CHUTNEY - EGG PLANT AND CHANA DAL CHUTNEY
Prep time: 5 min
Cook time: 13 min
Total time: 13 min
Yield: 4

Combination chutney with brinjal and Bengal gram prepared in Andhra Pradesh served with rice or roti.

About Recipe

Vankaya Sannvankaya koora, Kathirikai Kuzhambu, Begun torkari

How to make FATTA FAT CHUTNEY - EGG PLANT AND CHANA DAL CHUTNEY

(89 ratings)

1 reviews so far

Prep time
5 mins

Cook time
13 mins

Total time
18 mins

Author : Vahchef
Main Ingredient : Brinjal Eggplant

Servings : 4 persons
Published date : June 30, 2018

Ingredients used in FATTA FAT CHUTNEY - EGG PLANT AND CHANA DAL CHUTNEY
• Eggplant(big) - 1 number.
• Chana dal - 2 tablespoons.
• Oil - 3 tablespoons.
• Garlic - 8 cloves.
• Cumin seeds - 1 tea spoon.
• Green chilies - 5 numbers.
• Turmeric powder - 1 pinch.
• Tomato(chopped) - 2 numbers.
• Salt - to taste.
• Lemon juice - 1 tablespoon.
• Coriander leaves (chopped) - 2 tablespoons.
• Onion (chopped) - 1 number.
• Red chilies - 2 numbers.
• Split black gram - 1/2 tea spoon.
• Asafoetida - 1 pinch.
• Curry leaves - 1 spring.
• Mustard seeds - 1/2 tea spoon.
• Sesame seeds - 1 tablespoon.
Method:
In a vessel boil some water and add soaked chana dal and put the lid on and let it cook for 5 minutes. Heat oil in a pan add garlic, cumin seeds saute it for a minute then add sesame seeds. When sesame seeds start to splutter then add green chilies, a pinch of turmeric powder, tomato pieces, eggplant pieces then add some salt saute it and put the lid on,let it cook for 5 minutes till the eggplant is tender. After 5 minutes switch off the flame and let it cool down then add this mixture to the blender and make a coarse paste. Take a bowl add half boiled chana dal and eggplant mixture then add some lemon juice, chopped coriander leaves, chopped onions mix it well. Heat oil in a pan for seasoning add mustard seeds when mustard seeds are spluttered then add cumin seeds, chana dal, and red chilies, split black gram saute it for 2 minutes. Until the color of dals are slightly changed then add asafoetidaand switch off the flame then add curry leaves saute it for a minute. Pour the tempering into the chutney and mix it well. Serve this chutney with Roti or Rice.