Brinjal Chutney | Vankaya Pachadi Recipe
This is a simple recipe with brinjal and spices but will taste so good that you l love it with any food.
Recipe Cuisine:
Indian
Total Time (Minutes):
25
Servings:
4
Ingredients:
- for roasting:
- 1 brinjal / eggplant
- 1 tomato
- 3 chilli
- 3 clove garlic
- 3 shallots
- 1 tsp oil
- for chutney:
- ½ tsp cumin powder
- ½ tsp garam masala
- ½ tsp salt
- 2 tbsp coriander (finely chopped)
- for tempering:
- 2 tbsp oil
- 1 tsp mustard
- ½ tsp cumin
- pinch hing
Instructions:
- firstly, take large brinjal and slit randomly making holes.
- stuff in 3 garlic and 3 chillies into the holes.
- grease 1 tsp of oil over brinjal, as it helps to peel off the skin easily once roasting.
- place the brinjal, onion and tomato over the flame.
- roast on medium flame by flipping in between.
- roast uniformly until the brinjal gets cooked from inside.
- now cool completely, and start to peel off the skin.
- cut the brinjal and tomato and see, making sure there are no insects and is cooked well.
- transfer to a large bowl.
- now mash making sure everything is well combined. you can use a chopper to mash to a uniform texture.
- further add ½ tsp cumin powder, ½ tsp garam masala and ½ tsp salt.
- mix well making sure everything is well combined.
- now for the tempering, heat 2 tbsp oil. splutter 1 tsp mustard, ½ tsp cumin and pinch of hing.
- pour the tempering over chutney, add 2 tbsp coriander.
- mix well making sure everything is well combined.
- finally, enjoy brinjal chutney with rice, roti or paratha.
