- Vankai pachadi / eggplant, brinjal chutney
Vankai pachadi / eggplant, brinjal chutney
Main DishNumber of serving:
2 servingsPreparation time:
10 minutesCook time:
25 minutesReady in:
- 1 big eggplant
, vankai, brinjal, vankaya
- 1 big onion
, chopped into small pieces
- 4-6 green chillies, chopped small
- 2-3 tablespoons thick tamarind juice squeezed from pulp
- 1 tablespoon oil
- 1/2 teaspoon urad daal
- 1/2 teaspoon channa daal
- 1/4 teaspoon mustard
- 1/4 teaspoon jeera seeds, cumin
- big pinch of hing, inguva, asfoetida
- 2-3 dry red chillies, broken to pieces
- 5-6 curry
- salt to taste
- 1 tablespoon chopped coriander leaves
Wash the eggplant. With a knife, poke holes into it on all side. This can also be done with a fork.
Put it in a plate and microwave for about 8-10 minutes until it gets cooked and soft.
Let it cool down and then peel the skin, trying to get as much of the flesh off the skin as possible.
Mix in the chopped onion and green chillies. Add in the tamarind juice too and mix well with hand by squeezing the eggplant flesh with the onions and chillies. Add salt.
Heat oil in a tempering pan. Add the channa daal, urad daal and saute till brown. Add the mustard seeds, jeera and let them splutter.
Add the dry red chillies and hing along with curry leaves. When they splutter, add this tempering mixture to the eggplant.
Mix well. Mix in the chopped coriander leaves.
Serve as it is with rice, rotis or chapathis.