Vankaya pachadi or Brinjal chutney to have with rice, dosa or chapathi. Andhra style brinjal chutney that is made at home, quick, easy, tastes yummy.
Best Sellers on Amazon
Yield / Serves
250gm brinjal (cut into small pieces)
1 large tomato chopped
6nos dried red chillies
5nos garlic pods finely chopped
1 inch ginger chopped
1 teaspoon cumin seeds
A pinch of asaefotida
1 tablespoon peanuts
1 tablespoon tamarind
Salt as required
1 tablespoon cooking oil
Heat oil in a pan over medium flame. Add asaefotida, cumin seeds, peanuts, dry red chillies and saute for minute. Add ginger, garlic and tamarind saute until garlic turns light brown.
Add brinjal n salt saute for a minute on high flame.
Add chopped tomatoes and mix well.
Saute until brinjal n tomato turns soft. Switch off the flame and let the mixture cool at room temperature.
Transfer mixture to a grinder jar n grind until smooth paste. Transfer prepared paste to a serving bowl.
To prepared tempering heat oil in pan, add mustard seeds when they begin to crackers add Urad dal and saute until dal turns light brown. Add dry red chilli and curry leaves saute for 30seconds.
Remove tempering pan from the flame and immediately pour it over prepared chutney paste.
Vankaya pahadi or Brinjal chutney is ready to serve. Serve this chutney with idli, dosa, rice or chapati.
How useful was this post?
Click on a star to rate it!
Rated 4.5 based on 2 votes
Be the first to rate this post.
Share on pinterest
Share on facebook
Share on twitter
Share on whatsapp
Browse by Served As
Browse Recipes By