Brinjal (Aubergine) and Pumpkin Chutney for Idli and Dosa and Uthappam

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.

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.