hi I want the recipe for brinjal chutney thats served with non veg biriyani. I have tasted it in muslim weddings and just love it. please let me know if you know. thanks
hi.. yes Rose girl. it will be very tasty. My DH always tells me to search for the recipe.. but i could not find it.. i also really want to know about it. please anyone can post if u know. Thank you.
Ladies, It is called "Dalcha"..made out of brinjal/white pumpkin Will get back with the procedure soon...Give me few minutes
OK here i am with the recipe for Dalcha :- Cook chana dal(slightly mushy not much) Splutter cloves and cinnamon. Next saute onions and ginger garlic paste. Next add brinjal, tomatoes,chilli powder,coriander powder,salt and turmeric. Cook till soft by sprinkling very little water. Now add dal and cook till they blend well and add tamarind juice, little water and simmer till they cook well. P.S:- some add garam masala
Hi RG, Actually itz a perfect combo for nv.briyani..but i have tried the same by avoiding channa dhal and adding little garam masala(branded) ..this way it goes well as a side dish for sambar or curd rice..and an ok kind of side-dish for roti:coffee
GOT IT AT LAST Brinjal Pachadi by umamithun <SCRIPT type=text/javascript src="http://s0.wp.com/wp-content/plugins/adverts/adsense.js?m=1268958013g&1"></SCRIPT> Ingredients: Oil – 125 grams ( I used 4 tbsps) Mustard seeds – less than 1/4 tsp Cinnamon -1 big stick Curry leaves – 4 Dry red chilli -4 Brinjal / Indian eggplant – 250 grams (approximately 6) Tomato – 125 grams,(1 Roma tomato) chopped Tamarind diluted in water into a thick concentrate - according to taste Chilli powder – 1 tbsp Salt – to taste Vinegar – 1 tsp Dry roast and grind to powder Peanuts – 50 grams (1/4 cup) Cumin seeds – 5 grams (2 tsps) Fenugreek seeds – 5 grams (1/2 tsp + 10 seeds) Method: Dry roast and powder the peanuts, cumin seeds and fenugreek seeds together. Cut brinjals into thin long slices. Heat 1 tbsp of oil in a pan. Add the cut brinjals and saute them till the brinjals are almost cooked. Set them aside. In the same pan, heat 4 tbsp of oil. Add mustard seeds and wait till it splutter. Add the curry leaves, red chilli and cinnamon stick. Saute for 5 seconds and add the fried brinjals and tomatoes to it. Let it cook till the tomatoes loose shape. Add the ground peanut powder mixture followed by the chilli powder and tamarind paste. Add salt to taste. Allow it to simmer till the oil leaves the side. Turn off the heat and add vinegar to it.
This is the brinjal chutney they use with biriyani in muslim weddings. the main ingredient is the peanut and fenugreek powder and the vinegar/lemon juice finish for the tangy taste.
Rose The recipe is a bit similar to Bagara Baingan yaar because here we are using lemon juice and in bagara baingan we use tamarind juice and less of fenugreek powder! look also is similar Let me try cooking this one and see how it tastes:crazy thanks for sharing the recipe!!
