Tomato-Onion chutney for Idli-Dosai

1 big onion with medium square like pieces, don't make small pieces
2-3 med tomatoes medium square pieces, if you like sour taste, take one wine tomato
1 Thai or any spicy green chili, keep it's pieces as big slices. Thai chili can be just cut in half
5-6 curry leaves
1 spoon roasted oorad daal
1 tbsp ginger small pieces, if you like you can add grated ginger

Take 3 tbsp oil in a pan and heat it to medium
Add roasted oorad daal, pinch of asafoetida
Add curry leaves, let it pop
Add the green chili slice & cut ginger pieces ( if you use grated don't add it now)
Add salt per taste
Once the chili looks semi fried, add onions
Mix well until the onions turn little pinkish in color. ( you can add grated ginger now)
Add tomatoes and stir the mix at med flame until everything seems semi boiled & cooked.

Do not cover the pan....do not add any dry spice...if you want u can add mustard seeds with curry leaves...

Once the mixture is cooked, turn off the flame and let it cool down
Once the mix is at room temp, grind the mix. Do not add water, it will be semi liquid once ready.

Ollo in Gujarati and baigan bhartha in Hindia-English

baigan bhartha 2-3 people

4 italian eggplant (palm size)
green onions
3 garlic clove
1 big tomato
green chillies
ginger
coriander leaves for garnishing



-cut the green onions small in size.
-chop the tomato to small pieces
-make as paste of ginger+green chillies+garlic. We wont be using red chilli powder.


-wash the eggplants and wipe it with a paper towel.
-do not take off its stem- this will help you hold the eggplant while roasting.
-brush it with oil(with your hand) and make few piercings using knife.
-roast the eggplants(one at a time) on the gas burner(put a small grill to give the eggplants a surface.)
-you will need to turn the eggplant upright and sideways for proper roast.
-remove the roasted skin of all the eggplants and then mash the eggplants to pulp

-now take a pan and heat the oil(3-4 teaspoon) enough to accomodate all the onions and the paste.
-put aesofotida powder ,then little turmeric powder and turn low the heat.
-add the greenchilli+ginger+garlic paste -dont let it turn brown.
-add the green onions and then the salt.
-little coriander(+cumin) powder + garam masala.
_then add tomoato pieces
-stir until tender
-add the mashed eggplant pulp and stir well for 10-15 mins.
-garnish with coriander leaves