Andhra Style Vankaya Mukkala Pachadi, Brinjal Chutney, Baingan Chutney, Badanekai Chutney, Kathrikai Chutney
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This recipe is very famous in Andhra, regularly prepared at every house. We can have it hot steamed rice with dollop of ghee, even we can have it with idli and dosa's.
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Ingredients
- Brinjal - 1 big
- Sambar onions - 10
- Green chillies - 4
- Tamarind - small lemon size
- Coriander leaves - 1tsp
- Turmeric powder - 1/4 tsp
- Oil - 3tsp
- Salt
- For seasoning
- Oil - 1tsp
- Coriander seeds - 1tsp
- Urad dal- 1 tsp
- Chana dal - 1 tsp
- Mustard seeds - 1/2 tsp
- Methi seeds - 1/4 tsp
- Red chilli - 1
- Hing - 1/4 tsp
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Instructions
- Take a pan add 1 tsp of oil, coriander seeds, urad & Chana dal fry it till it changes color.
- Then add red chilli, mustard seeds, methi(fenugreek ) seeds fry it for a minute on low flames. When mustard seeds starts crackle then switch off the flames and take it into plate. Let it cool.
- In the same pan add 1 tsp of oil, add sambar onion, green chillies, little amount of salt and fry till it's raw smell goes out.
- Fry the above in medium flames once done, add tamarind and fry it once and take it into plate, let it cool.
- Take a bowl add water along with pinch of salt and turmeric powder. Cut brinjal into pieces and place it in water.
- Add 2 tsp of oil in the same pan add brinjal pieces, salt fry it on medium flames for few minutes, later close the lid and cook it till brinjal becomes smooth on low flames.
- Take a mixer jar add fried seasoning grind it coarse powder.
- Now add fried onions, green chillies, tamarind. Grind it coarsely. Do not add all green chillies at a time. As chilli spicy may vary as per my quantity.
- Grind it coarsely without adding water.
- Now check the brinjal if it cooked smoothly, switch off the flames and let it cool.
- Take the above in the same mixer jar, add coriander leaves.
- Grind it coarsely without adding water as shown below.
- Take the above into a bowl and garnish with coriander leaves.
- Yummy and tasty vankaya mukkala pachadi/ brinjal chutney is ready to serve. Have it with hot steamed rice along with dollop of ghee and enjoy.
Notes
Note
â—† You can use green or purple brinjal as per availability.
â—† You can also use curry leaves while frying seasoning.
â—† You can also use normal onions instead of sambar onions. Use 1 onion if it’s big else you can use 2.
Tips
â— If pestle and mortar is available use it to grind chutney as it gives good taste.
â— Don’t add water while grinding, as this chutney taste good if it is thick.
â— Do not grind green chillies at a time. Keep some chillies aside, after grinding taste it. If required then add it.
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