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Kongunad Kathirikkai Bajji / Coimbatore Style Brinjal Chutney

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 25 mins
  • Yield: 3 persons 1x


Kongunad Coimbatore style kathirikkai bhajji / brinjal chutney. Awesome side dish for dosa. Very simple to make.


  • 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
  • 1/4 teaspoon sugar (optional)


  1. 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.
  2. Add in the diced potatoes and brinjal. Add in the water. Add in the sugar if using.
  3. 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.
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: Chutney
  • Cuisine: Kongunad, Tamilnadu