Brinjal Chutney is one of the famous recipes from Andhra Cuisine. It can be taken with steamed rice or even chapati. In some places, people call this recipe with Katirikka Rasavangi and in Andhra Vankaya chutney.
We find different styles of preparing vankaya pachadi, some do it directly by boiling and some fry them and cook it. Each style has its own flavor, I personally have seen people at petty hotels making this recipe by adding few vegetables or tomatoes.
Kathirikai chutney helps you a lot when you are short of this vegetable. You can serve your family even if you have only four or five brinjals. Here you can add tomatoes or tamarind to give tangling flavor.
You may also like to check other chutneys in our salads and raitas section.
Brinjal – 1
Toovar dal – 1/2 cup (cooked by adding a pinch of turmeric powder)
Coconut – 4 tsp. (Fresh)
Tamarind paste – 1/2 tsp.
Chana dal – 1 tsp.
Coriander seeds – 1 1/2 tsp.
Red chilies – 3 (dry)
Mustard seeds – 1/2 tsp.
Asafoetida – a pinch
Curry leaves – 1 tsp.
Turmeric powder – a pinch
Water – 1 cup
Oil – 2 tsp.
Salt to taste.
How to Make Brinjal Chutney:
- Cut eggplant into cubes.
- Dissolve tamarind paste in a cup of water, add turmeric powder and salt
- Boil until Brinjal is done. Make sure Brinjal doesn’t lose its shape.
- On another hand, heat oil and roast red chilies, chana dal and coriander seeds, at last, add asafetida.
- Once cooled, put above roast in a blender by adding coconut and make a paste.
- If needed add a little water to get a soft paste.
- Remove the paste and clean the jar, save that water.
Tip: Don’t roast the ingredients to dark, once you get roasted aroma, off flame and cool
- Mash cooked toovar dal to soft paste
- Add coconut paste, its water and above mash to eggplant and cook on low flame
- Meanwhile, heat oil and add mustard seeds and curry leaves, once they start spluttering add this to Brinjal Chutney.