Kathirikai bajji or mashed brinjal chutney is a very common side dish made for idli and dosa in the Kongunadu cuisine. Almost everyone makes this at home, though you will not find them served at restaurants.
There are certain foods in everyone’s life that we tend to stop making coz there is nobody else other than us consuming it. This is one such recipe for me.
Mom made it frequently as it was a hot favorite for us siblings and dad. But after marriage hubby and mil disliked brinjal to such an extent that this Kathirikai bajji just vanished from mind 😀 .
For years together I never made this. But these days since hubby is okay having it once in a long while 🙂 , I have started making it. Nevertheless, it brings back fond memories whenever I make it.
The ingredients and the preparation are pretty much similar, as I have seen my neighbors too making the same way. The variations may be in the quantity of the ingredients used.
I tend to use very little tomato as I do not like too much tanginess. Also, I do not use turmeric powder as I want the natural color of brinjal to be intact as much as possible.
A pinch of jaggery or sugar will enhance the taste, though some people do not add sugar. When I run out of time I avoid the tempering and just add a few curry leaves and drizzle a tsp of coconut oil.
Either way, it turns out flavorful. Next time you make idlis or dosas, give this a try..
O’er to the recipe….
Kathirikai bajji/Mashed Brinjal chutney
- 250 g brinjal (7 Nos)
- 100 g potato (1 No)
- 1 big onion(75 g)
- ½ medium-sized tomato(50g) or 1 small tomato
- 3 green chillies
- 1 cup water
- salt as needed
- ⅛ tsp mustard seeds
- ¼ tsp split urad dal
- 1-2 tsps oil
- 1-2 dry red chillies
- a few curry leaves
- Keep the ingredients ready. Chop all the veggies and transfer them to a medium-sized vessel.
- Add 1 cup of water to this, salt as needed, and pressure cook for 3 whistles.
- Once the pressure is released, mash the cooked brinjal mix with a masher.
- Heat up 1-2tsps of oil in a small pan and temper using the items mentioned under 'to temper'. Pour this over the Kathirikai bajji or mashed brinjal chutney and serve with idli or dosa.
- The consistency of the kathirikai bhajji is semi-solid. You can add more water if you like it thin.
- The mashing is usually done with the masher.
- We normally pressure cook the contents but can be openly cooked too.
- Add more chillies if you like it spicy.
You may also like