vankaya pachadi(eggplant chutney-brinjal chutney)
I am die-hard fan of chutneys and pickles. I just love spicy food. Brinjal chutney was always famous at my mother’s place. Here is the recipe.
INGREDIENTS:-
Vankaya / Brinjals/ Eggplants: – 2 large
Kothimeera/Cilantro/Coriander: – 1 large bunch/2 small bunches
Green Chilies: – 4-5 (Can be adjusted according to taste)
Refined oil: – 1 tablespoon
Salt: – as required
Turmeric: a pinch
Garlic pods: – 2-3
Onions: – for garnishing
Tamarind: – lemon sized ball (Soaked for 5 minutes)
METHOD:-
- Poke holes in brinjals and apply oil on the outer skin.
- Roast brinjals on low flame till the flesh inside brinjals becomes pulpy As in first picture
- Alternatively you can microwave them for 3-4 minutes
- Cool the brinjals or you can put them in cold water. Peel the skin off and mash the brinjals like barta
- Now in tadka pan take garlic pods and green chilies and fry them just for minute to remove raw smell
- Whip garlic-chillies into very tiny pieces (do not completely grind them)
- Squeeze pulp out of tamarind and add it to the mashed brinjal pulp
- Add garlic-chilly mixture and mix well.
- Garnish it with chopped coriander and onions
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