Vankai pachadi / eggplant, brinjal chutney

Name: Vankai pachadi / eggplant, brinjal chutney
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Ingredients: - 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 seeds, avaalu; - 1/4 teaspoon jeera seeds, cumin; - big pinch of hing, inguva, asfoetida; - 2-3 dry red chillies, broken to pieces; - 5-6 curry leaves; - salt to taste; - 1 tablespoon chopped coriander leaves

Smithajogamore recipes

(4.00/5 - 1 vote)

Main Dish

2 servings

10 min

25 min

Very Easy

Add to favorite Send this recipe to a friend Ask a question to the author Print this page

Ingredients

- 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 seeds, avaalu

- 1/4 teaspoon jeera seeds, cumin

- big pinch of hing, inguva, asfoetida

- 2-3 dry red chillies, broken to pieces

- 5-6 curry leaves

- salt to taste

- 1 tablespoon chopped coriander leaves

Preparation

Step 1

Wash the eggplant. With a knife, poke holes into it on all side. This can also be done with a fork.

Step 2

Put it in a plate and microwave for about 8-10 minutes until it gets cooked and soft.

Step 3

Let it cool down and then peel the skin, trying to get as much of the flesh off the skin as possible.

Step 4

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.