Wednesday, May 1, 2013

Long Bringal Chutney/Vankaya Pachadi

Brinjals are one such flavorful vegetables one can try them for many recipes.Most of us love brinjals especially stuffed curry's with them. we get to see different varieties of brinjals at different places. Being at Bangalore we get to see these long brinjals which we don't get to see in Andhra.
                     This time I tried chutney with these brinjals a step away of  doing routine currys/gravys. Trust me it came out "wow". serve with hot rice/pulkas

Ingredients:

  1. Long Brinjals-4/5 chop them into medium sized chunks
  2. Mustard-2 tbsp
  3. fenugreek seeds/methi-1 tbsp
  4. Urad dal-1tbsp
  5. coriander seeds-1tbsp
  6. red chillies-8-10
  7. oil-2 tbsp
  8. tamarind- small lemon size
  9. garlic cloves-4


Method:

  • Soak tamarind for about 10 minutes and extract thick juice.
  • Heat oil in a pan and fry chopped brinjals till they become soft.add little salt so that brinjals get to become soft soon. add garlic cloves and fry about couple of minutes.
  • In a small pan, heat oil, and add mustard, fenugreek, coriander seeds, urad dal, red chillies and saute them till you get nice aroma.
  • In a mixer grinder , firstly grind all the spices which you fried till you get see coarse paste as shown in below image.


  • Now add Thick tamarind juice and grind once again.you will get to see very smooth paste as shown below.


  • Finally add brinjals and garlic cloves and grind it only once(use inch option) so that brinjal would get crushed and turn into paste. Your aromatic spicy brinjal pachadi is ready to pamper your tastebuds and it can be used for about 2 days.



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