Jan 18, 2017

Vankaya Pachadi

My second recipe under chutney's, spreads and dips is again a chutney from Andhra cuisine. Brinjal/ eggplant/ vankaya Pachadi is one of the all time favorites in Andhra homes. Not only as a chutney eggplant is a favorite vegetable at home. I used green small variety eggplants for this chutney you can use any variety eggplants for this chutney. 

Let's check the recipe
Eggplants  --- 5 
Green chillies --- 8 or reduce according to your taste
Coriander seeds  --- 1 tab sp
Cumin seeds  ----  2 tea sp
Urad dal  ---  1 tea sp
Tamarind --- 1 inch piece
Garlic  ---  6 cloves
Oil  --- 1 tab sp
Turmeric powder  ---  1/4 tea sp
Salt to taste
1. Heat few drops of oil in a pan add coriander seeds, urad dal and fry till golden then add cumin seeds and fry for a while remove and set a side.
2. Wash and wipe the eggplants, cut them in to small cubes.
3. Now heat remaining oil in the same pan add green chillies and fry for a while then add eggplant pieces and fry till eggplant pieces are tender, remove and let them cool.
4. soak tamarind in two tab sp of water.
5. First grind coriander seeds, urad dal and cumin seeds in to a fine powder.
6. Then add fried green chillis and eggplant pieces and run the mixe for two seconds.
7. Add tanarind, turmeric powder, garlic cloves, salt to taste and grind in to a coarse paste.
Remove the vankaya pachadi in to a clean and dry bowl and serve with dosa, idli, pongali or with plain rice and few drops of ghee.
Even I like this as a spread on my toast....
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