Let us make a very tasty delicious Chutney using Aubergine and Pumpkin which goes very well with Idli, Dosa and Uthappam. This chutney goes well with steamed rice also. Try and let us know. See our full video in https://youtube.com/shorts/M0ZTPtTk5VM
Brinjal (Aubergine) cum Pumpkin Chutney for Idli and Dosa and Uthappam
Ingredients – To steam the Eggs :
Brinjal (Aubergine) – 4 (cut into cubes)
Yellow Pumpkin – 250 Gms (peeled and cubed)
Medium Sized Tomato – 4 (cubed)
Onion – 1 (chopped)
Green Chillies – 7 (adjust qty to suit your taste)
Chopped Cilantro – 2 tbsp + 2 tbsp
Salt – to suit taste
Turmeric Powder – 1/8 tsp
To Temper:
Oil – 2 tbsp
Mustard Seeds – 1 tsp
Cumin Seeds – ¾ tsp
Red Chillies – 2
Onion – 1 (finely chopped)
Curry Leaves – from 2 sprig
Asafetida – 1/8 tsp
Method:
Take all the vegetables, Onion and Green Chillies in a pressure cooker. Add 2 tbsp of Cilantro. Salt and 2 cups of water to them. Pressure cook for 4 to 5 minutes in medium flame.
Allow the pressure to drop on its own. Open the lid and drain the liquid to a vessel. Mash the boiled vegetables with a masher or blender. Take the mashed vegetables in a vessel. Add the drained liquid. Add Salt and water. Heat them in the stove and allow it to boil.
Heat Oil in a pan. Add Mustard Seeds and Cumin Seeds. Let them crackle. Add the Red Chillies. Now, add the Curry Leaves, Onion and Asafetida. Stir them for a minute and transfer to the boiling chutney. Add 2 tbsp of Cilantro, mix well and simmer for a minute.
Switch off the flame.
The tasty delicious Aubergine Pumpkin Chutney is ready. Serve with Idli, Dosa etc. You can serve with steamed rice also. It tastes delicious.
