Brinjal Chutney Recipe - Andhra Vankaya Pachadi
Ingredients Brinjal Chutney Andhra Style
Brinjal Chutney, or Vankaya Pachadi or Thogayil as it is popularly called, is a recipe I learned during my stay in Andhra Pradesh. The people of Andhra are so fond on chutney and spicy recipes and they are part of their everyday meal. For preparing this chutney roasted brinjal is used.
Ingredients for Baked Brinjal Chutney
1 Big sized EggPlant
1 Medium sized Finely chopped Onion
4-5 Green chillies chopped
3 tbsp tamarind paste
- ½ tsp jeera
- 4-5 garlic flakes crushed
1 small bunch coriander leaves finely chopped
- Salt to taste
- 2 Tbsp oil
3 dry red chillies
1 Tsp Channa dal
1 Tsp Urad dal
1/2 Tsp mustard seeds
1/4 tsp methi seeds
pinch of asafoetida
½ tsp turmeric
Procedure of making Roasted Brinjal Chutney
Clean the Eggplant thoroughly, brush some oil on top of it and roast it evenly on the stove top. When cool, remove the charred skin and mash the flesh in a blender along with tamarind, jeera and 2-3 garlic flakes and set aside. Place a hard bottomed kadai on the stove and add one spoon of oil and do a seasoning of channa dal, urad dal, methi seeds, crushed garlic and red chillies in low flame. Add mustard seeds and asafetida and remove the seasoning from flame and keep aside. On the same kadai add some more oil and fry chopped onions till the raw smell is gone. Add turmeric and curry leaves to it and fry for a minute. Now add the mashed brinjal pulp which was kept aside to the kadai along with chopped coriander leaves, green chillies and salt. Cook in low flame for 2-3 minutes. Now add the seasoning kept aside and mix well. Cook some more till oil separates and remove from flame.
If you are not fond of garlic you can avoid it from the recipe. Roasted Brinjal Chutney is an excellent side dish for Roti or Rice. It is also good dish to be served with the south Indian idli or dosa.
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