vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Fatta Fat Chutney - Eggplant And Kasoori Methi Chutney

curd pickle dipping

Curd Pickle Dipping

This delicious curd dipping pickle, also known as Perugu pachadi made with yoghurt ...

FATTA FAT CHUTNEY - LIME CHILLI GINGER CHUTNEY

Fatta Fat Chutney - Lime Chilli Ginger Chutney

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

 Steamed Indian Gooseberry Chutney

Steamed Indian Gooseberry Chutney

Steamed Indian Gooseberry Chutney is a chutney rich in vitamin C. Here deseeded gooseber...

BITTER GOURD KARAM

Bitter Gourd Karam

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

RED SORREL LEAVES CHUTNEY

Red Sorrel Leaves Chutney

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

INDIAN CRANBERRY WATER CHUTNEY

Indian Cranberry Water Chutney

This is a Indian cranberry water chutney, it is served with roti or as a sauce. ...

Fatta Fat Chutney - Eggplant And Kasoori Methi Chutney Recipe, How To Make Fatta Fat Chutney - Eggplant And Kasoori Methi Chutney Recipe

Aubergine and kasoori methi combination goes very well with most of the rustic indian breads.

About Recipe

How to make FATTA FAT CHUTNEY - EGGPLANT AND KASOORI METHI CHUTNEY

(89 ratings)
7 reviews so far
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
FATTA FAT CHUTNEY - EGGPLANT AND KASOORI METHI CHUTNEY
Author : Vahchef
Main Ingredient : Brinjal Eggplant
Servings : 4 persons
Published date : February 05, 2019


Ingredients used in FATTA FAT CHUTNEY - EGGPLANT AND KASOORI METHI CHUTNEY
• Eggplant - 100 grams.
• Tomato - 50 grams.
• Red chilli - 8 numbers.
• Coriander seeds - 1/2 teaspoons.
• Green chilli - 4 numbers.
• Kasoori methi - 20 grams.
• Salt - 0 to taste.
• Oil - 1 tablespoons.
Method:

1. Heat oil in a pan and add coriander seeds, saute it and add red chilli, garlic, eggplant pieces, tomato pieces, green chilli, kasoori methi, salt and mix it and put the lid on and let it cook till the eggplant and tomatoes are tender. 2. When eggplant is cooked switch off the flame and let it cool down. 3. Transfer this in a blender and make a coarse paste. 4. Serve this with Rice or Naan, also with Roti and phulka.






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

houndjog Posted on Fri Sep 19 2014

Thank you!  Interesting combination .... I think I will try it!!?

Reply 0 - Replies
profile image

Dan Drew Posted on Fri Sep 19 2014

Looks good.?

Reply 0 - Replies
profile image

Rakan Alfehaid Posted on Sat Sep 20 2014

u must be so smelly after the garlic ?

Reply 0 - Replies
profile image

denettra Posted on Wed Oct 08 2014

I LOVE garlic!! Can't wait to make this!!?

Reply 0 - Replies
profile image

TheMaskedTony Posted on Wed Oct 08 2014

GARLIC EGG PICKLE?

Reply 0 - Replies
profile image

Rachana Yannam Posted on Fri Oct 17 2014

too much oil..?

Reply 0 - Replies
profile image

Ravi Tej Posted on Fri Mar 06 2015

U forgot Hing in tempering..which will give much more aroma to mouth watering pickle!! ?

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter