Eggplant Bhaji | Kathirikai Bhaji

Eggplant Bhaji | Kathirikai Bhaji


  • Italian Eggplant ~ 1
  • Oil ~ 1 Tbsp.
  • Onions, chopped fine ~ 1
  • Mustard seeds ~ 1 tsp.
  • Tamarind paste ~ 1 tsp.
  • Green chillies, salt ~ to taste


  • Smear very little oil on the eggplant and roast it over open flame (or broil it).  Once it’s cool enough to handle remove the skin and smash this.
  • In a pan add the oil, and splutter the  mustard seeds.  Now add the onions and green chillies and saute.
  • To this add the eggplant, tamarind paste, salt and water (to desired consistency), and bring it to a boil.

Guacamole / Avocado Dip

Guacamole / Avocado Dip, Guacamole Dip, Avocado Dip

  • Ripe Avocado ~ 1
  • Lime juice ~ 1 Tbsp.
  • Cilantro ~ ½ cup
  • Salt, Green chilies ~ to taste
  • Olive oil ~ 1 Tbsp.


  • First, cut avocados in half, and remove the pit/seed. Scoop out the pulp using a spoon.
  • Blend this with the rest of the ingredients until smooth and creamy.



  • Chickpeas/Garbanzo beans ~ 1 small can
  • Garlic ~ 4 pods
  • Olive oil ~ 1 Tbsp.
  • Lemon juice ~ 2 Tbsp.
  • Salt, Red chili flakes ~ to taste
  • Water ~ a couple of Tbsp.


  • Rinse the chickpeas well under running water until clean.
  • Blend together the rinsed chickpeas with the rest of the ingredients until very smooth and well blended. Add water accordingly while blending (shouldn’t take more than a couple of Tbsp.), until the desired consistency is reached.

Pudina/Mint Thugayal

Pudina/Mint Thugayal


  • Pudina/Mint ~ a bunch
  • Tomato paste ~ 3 Tbsp.
  • Tamarind, Red chillies ~ to taste
  • Jeera ~ about a Tbsp.
  • Urud dal, Channa dal ~ about 1 Tbsp. each


  • Wash the mint leaves thoroughly and chop them coarsely.
  • In a skillet, add some oil, and once hot add the jeera and let it sizzle. Now add the dals and roast it to golden brown. Add the red chillies to this.
  • Now add the mint leaves and saute for about a min or two, following which add the tomato paste (can also use fresh tomatoes) and saute for a couple more minutes.
  • Turn off the stove, let it cool and grind this with tamarind and salt to a coarse paste.

Tomato – Onion Chutney

Tomato - Onion chutney


Onion, tomatoes, ginger, garlic, cilantro, red chillies, sambhar powder and salt.

All of the above are to one’s preference.


  • Saute all the above ingredients and then blend when slightly cool.


  • If you want to store it for a long time, temper some oil with mustard seeds and add it to the blended chutney.

Peanut Chutney

Peanut Chutney | Kadalai Chutney

  • Roasted peanuts, with their skin removed ~ 1 cup
  • Red chillies ~ 3 to 4
  • Tamarind paste ~ ½ teaspoon
  • Asafoetida ~ a pinch


  • Blend all the above with salt, adjusting the tamarind paste and red chillies as needed.
  • Temper some mustard seeds and urud dal in oil and add it to the blended chutney.

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