IDLI W/ KATHIRIKAI GOTHSU

Stead rice and lentil cakes with spicy, hot, sweet and sour Eggplant Chutney make for a delicious and healthy breakfast meal or to pack for tiffin.

Ingredients:

FOR CHUTNEY
175 gram small Baingan (Brinjal/ Eggplant)
½ tsp grated Ginger
3 Green Chilies (mine were small sized & super hot)
1 Tomato (60 grams approx)
1½ C Water
For tempering:
1½ tbsp Oil
½ tsp Mustard Seeds
¼ tsp Cumin Seeds
½ C finely chopped Onions
1 spring Curry Leaves
1 tsp thick Tamarind Pulp (I used readymade)
¼ C Water
Salt to taste
2 tsp Jaggery powder (adjust to taste)

FOR IDLIS
1 C Raw Rice (uncooked rice)
¾ C Urad Dal, skinless (Ivory Lentils)
Salt to taste

Full recipe: IDLI W/ KATHIRIKAI GOTHSU

Leave A Reply

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.