Sunday, January 27, 2013

Eggplant chutney (Vankaya pachhadi)

Eggplant chutney is one of the favorite chutney. This recipe is my Mom's recipe.

Traditionally eggplant needs to be cooked directly on flame to get that smokey flavor. Another way is to grill it in you oven. But second way takes bit time.

This recipe  is a quick and simple ,instead of grilling eggplant we just saute it in little oil.




Ingredients:

Eggplant - 4-5 small round ones. I took purple ones
Green chillies - 4-5 (add more or less depending upon how hot you want)
Coriander leaves - half of small bunch



Tamarind : small berry size ,soaked in water  or if you are using store bought tamarind paste use half spoon.
salt - 1tsp (or as required)
 Spices:
1 tsp fenugreek seeds
1 tsp mustard seeds
1/2 tsp coriander seeds
1/2 tsp chana dal
1 tsp urad dal
2-3 red chilles (optional ,if you are adding more greenchillies ,then you can skip this)
1 tsp oil


Seasoning:
1/2 tsp oil
1/2 tsp mustard seeds
1 red chilli chopped
hing a pinch

How to do:
heat 1 tsp oil and all the spices one by one in that order.
keep on low heat and keep stirring with a spoon till you get nice aroma.
take care not to burn .
keep this aside

in the same oil ,now add eggplant and green chillies. cover and saute on low flame till they are tender and soft.

now grind the spices with salt to a powder.
now add eggplants ,green chillies ,soaked tamarind  ,finely chopped coriander and grind well.

Add seasoning , heat oil and add all seasoning ingredients. when mustered seed splutter pour this on the chutney.



This goes very well with Rice.

this is for contest hosted in http://www.myspicykitchen.net/2013/03/01/event-announcement-veggie-a-month-brinjal-eggplant/  also  Priya’s event announcement page.

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