March 17, 2018

Bok Choy & Brinjal Chutney / Chutney Recipe - 41 / #100chutneys

After posting "Bokchoy & Capsicum Chutney", here comes another interesting chutney using Bok choy / Pak Choi. In this recipe, I have included brinjals along with bok choy to prepare a tasty chutney which goes yummy with plain Rice. And also, this chutney can be served with Idly and Dosa. Easy to prepare and tastes delicious.

Ingredients :

1 Tbsp Oil 
1/2 Tsp Mustard seeds
1/2 Tsp Cumin seeds / Jeera 
1 Tsp Urad dal 
1/4 Tsp Turmeric powder 
5 - 6 Bok Choy leaves ( along with stem ), finely chopped 
4 Brinjals /Aubergine, finely chopped 
3 - 4 Green chillies, finely chopped 
1/4 Tsp Lemon juice 
Salt to taste 

For Tadka :

1 Tsp Oil 
1/2 Tsp Mustard seeds
1/2 Tsp Urad dal 
A pinch of Hing powder 
A spring of Curry leaf

Method :

Heat oil in a pan and add mustard seeds.

Once it starts spluttering, add cumin seeds followed by urad dal.

Add the stem of Bok choy and saute for a minute.

Now add chopped brinjal followed by green chillies and Bok choy leaves.

Saute and add turmeric powder along with 1/4 cup of water.

Close the pan with a lid and cook until the veggies get cooked in a low flame.

Once done, cool the ingredients and grind it coarsely by adding the required quantity of salt and water.

Transfer it to a bowl and keep aside.

For tadka, heat oil in a small pan and mustard seeds.

Once it starts spluttering, add urad dal followed by hing powder and curry leaf.

Fry and add it to the prepared chutney.


Serving Options :

Serve with Plain rice, Idly or Dosa.

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