This is my mom’s recipe. I have eaten this chutney with dosa several times a week during my entire childhood. Its a simple chutney that goes so well with dosa. We call this chutney as bajji and that might be due to the influence of the vast telugu speaking community of Coimbatore region. There is no tempering involved in this chutney and the recipe itself is so unique and different. Its simple to make and tastes awesome. Try it to believe it. My dad loves this chutney. So, that was even more a reason for my mother to make it very often. Here is how to do Kongunad style Kathirikkai Bajji.
Tips for the chutney
Just get all the ingredients ready. Peanut oil is used in this recipe. You can use vegetable oil or sunflower oil if you do not have peanut oil at home. Baby brinjals makes this chutney very tasty. Also use “Naatu Thakkali” or country tomatoes. Cut the onions and tomatoes as fine as possible, so it will be easy in the end to mash the chutney. Dice the potatoes and brinjals. I used one potato for this recipe. Do not use more. The chutney will become starchy. Store the cut brinjals and potatoes in a bowl filled with water till you cook so it does not discolor.
Heat oil in a pan and add in the finely chopped onions. Fry till the onions are soft. No need to brown the onions. Add in the chopped green chillies, tomatoes, salt and turmeric. Saute for 2 minutes until the tomatoes are soft.
Add in the diced potatoes and brinjal. There is a secret ingredient in this recipe and thats quarter teaspoon of sugar. It rounds the flavor of the chillies and tomatoes. Add just a little sugar. Sugar is optional. Leave it if you do not want to use it. Add in a cup of water.
Now close the pressure pan with its lid and let it cook for 3 whistles. Switch off the heat and wait for the pressure from the cooker to release naturally. Open the pan and mash the chutney with a masher or with a cup. Mash them well. The chutney is ready.
Serve the chutney with dosa. One of our all time favorites!
- 2 teaspoon peanut oil
- 1 onion, finely chopped
- 2 country tomatoes (naatu thakkali), finely chopped
- 2 green chillies, chopped (add more if you want a spicy chutney)
- 1 teaspoon salt
- 1 teaspoon turmeric powder
- 1 medium potato, peeled and diced
- 200 grams baby brinjals, diced
- ¼ teaspoon sugar (optional)
- Heat oil in a pan and add in the finely chopped onions. Fry till the onions are soft. Add in the chopped green chillies, tomatoes, salt and turmeric. Saute for 2 minutes until the tomatoes are soft.
- Add in the diced potatoes and brinjal. Add in the water. Add in the sugar if using.
- Close the pressure pan with its lid and let it cook for 3 whistles. Switch off the heat and wait for the pressure from the cooker to release naturally. Open the pan and mash the chutney with a masher or with a cup. Mash them well. The chutney is ready.
Can v use vegetable oil instead of peanut oil.. very much interested to try ts recp…
Sure. You can!
Made this chutney today and it came awesome. 🙂
Thank you!
My native is Erode and after eating this i got reminded of my “oor thiruvizha”, where they prepare this bhajji with idli for breakfast! Thanks for bringing back all the memories:) Way to go !! And i loved the dish 🙂
Thank you so much.
Hi Kannamma ka,
Made this awesome chutney today and tasted great:)
Thank you:)
Priya
Glad you liked the recipe Priya.
Apart from green chillies, can we add red chilli powder for extra spiciness?
We generally do not add chilli powder in this recipe. You can add more green chillies to up the chilli flavor!
Awesome really we all love it.
Thank you Sreeba.
Hi kannamma,
I tried brinjl chutny fr chapati…tat was also a bst combintn I say…literally it tasted similar to poori potato masal…the spclty of tis dish is green chillies ger cooked nicely n whn we bite it while eating tat adds extra taste to tis recipe…suprb chutny
you are so true. I love eating the chillies you know!