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Brinjal Chutney Vankaya Pachadi
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Brinjal Chutney | Vankaya Pachadi | Kathirikai Chutney
Prep Time
10 mins
 
Learn how to make Brinjal Chutney, Vankaya Pachadi, Kathirikai Chutney with step by step
Course: Chutney
Cuisine: Andhra
Servings: 4
Calories: 180 kcal
Author: Uppada Lakshmi
Ingredients
  • Brinjal - 1 large size
  • Toovar dal - 1/2 cup cooked by adding a pinch of turmeric powder
  • Coconut - 4 tbsp. Fresh
  • Tamarind paste - 1/2 tbsp.
  • Chana dal - 1 tbsp.
  • Coriander seeds - 1 1/2 tbsp.
  • Red chilies - 3 dry
  • Mustard seeds - 1/2 tbsp.
  • Asafoetida - a pinch
  • Curry leaves - 1 tbsp.
  • Turmeric powder - a pinch
  • Water - 1 cup
  • Oil - 2 tbsp.
  • Salt to taste.
Instructions
How to Make Brinjal Chutney:
  1. Cut eggplant into cubes.
  2. Dissolve tamarind paste in a cup of water, add turmeric powder and salt
  3. Boil until Brinjal is done. Make sure Brinjal doesn't lose its shape.
  4. On another hand, heat oil and roast red chilies, chana dal and coriander seeds, at last, add asafetida.
  5. Once cooled, put above roast in a blender by adding coconut and make a paste.
  6. If needed add a little water to get a soft paste.
  7. Remove the paste and clean the jar, save that water.
Tip: Don't roast the ingredients to dark, once you get the roasted aroma, off the flame and cool
  1. Mash cooked toovar dal to the soft paste
  2. Add coconut paste, its water and above mash to eggplant and cook on low flame
  3. Meanwhile, heat oil and add mustard seeds and curry leaves, once they start spluttering add this to Brinjal Chutney.