Smoked Egg Plant Chutney / Sutta Kathirikkai Chutney and Awards

 Spring has beautifully sprung here ,with green  leaves and colourful flowers.Winter has arrested us from going out to the parks.Now as the weather has changed,we happily started going to the park.Rohith had a good time in the park,watching swans ,ducks,beaver and turtle.And today the moon has come very near to the earth.Watching the reflection of the moon on the river was a cherishable moment.Rohith and his dad played with kite.After spending some 2 hours in the park,I was dragged by my husband along with Rohith to the car :(
 Again started my dinner worries.Suddenly Geetha's (of"EnSamayaAraiyil") smoked eggplant chutney,hit my mind and started immediately after jumping out from the car. Thus the story of this chutney.I have prepared with small eggplants, but u can prepare it with big ones too.My mom will prepare these kind of chutneys in a diffeent way.Will post that recipe soon.

Recipe Source ; En Samayal Araiyil

Ingredients:
1.Egg Plants              -         3 medium sized
2.Red chillies           -          3
3.Mustard seeds       -           1 tsp
4.Urad dal                -           1 tbsp
5.Tamarind               -           small gooseberry size
6.Hing                       -           a pinch
7.Coconut                  -          3 to 4 pieces

For tempering:
1.Oil                          -           1 tsp
2.mustard seeds         -            1/4 tsp
3.Urad dal                 -             1/4 tsp
4.Curry leaves           -             few

Method:


Smoking the eggplant:
* For smoking ,we can use any sized egg plants.If we are using big ones,then cut them and smoke them.
* I have used small egg plants.
* First apply oil on the egg plant .Pierce the skewers inside the egg plant.
* Place the egg plants on the stove on a medium flame.
* Smoke it till the skin comes out or for 20 minutes.Turning in between.
* Place the egg plant aside and cool it completely.Now scoop out the skin of the egg plant.

Grinding:
* Take a pan, add mustard seeds,when they start spluttering,add the red chillies,urad dal,hing ,coconut and tamarind.Let them get roasted well.
* Cool the roasted mixture completely and grind them with required salt.
* Mean while ,take another pan,add oil and splutter with all the ingredients under "For tempering" and pour it to the grinded mixture.

Serve with hot dosai or idlies.Can be mixed and had with rice also.

Note:
If u are preparing this chutney with big egg plants, then cut them into two and using the skewers smoke them.This is to reduce the smoking time.I smoked it in 2 batches.Since I used small egg plants,it took around 30 mins for all the three egg plants on a medium flame.We can also increse the flame to reduce the time to smoke.

Sending this to Aipi and Priya's Bookmarked Recipes event

Also sending to Torview Toronto's Food Palette series Brown





I am happy to share with u that,my friends has shared with me some awards.

Akila from Learning to Cook has shared with me this participation

Seema of Amchi bong Konnexion has awarded me with this lovely award,

And she has asked to list out some interesting facts about me.Here I am shooting
* I am a very jolly person,who always enjoys the present and cares very little about the future.
* I am a M.C.A graduate,but at present a busy mom.
* Love to explore new places.If I am depressed,will go for a walk.This will refresh me immediately.
* Love to cook different cuisines,as long as there are skape goats like my H.
* I love to read and write tamil poetry.
* Has participated in all dramas in schools and colleges.
* Love to speak over the phone to my friends and parents.

Thats all from my side.See u all in my next post.