Vankaya / Vaankaya Pachadi / Pacchadi / Vankaya Tomato Kura / Kura / Koora / Vankaya Curry / Brinjal Chutney / Kathrikkai Thuvial / Thuvial / Masial / Eggplant Chutney
| Ingredients | |
|---|---|
| 2 nos | Eggplant(long chinese variety) |
| 1 no | Tomato (chopped) |
| 2 nos | Green chili (long) |
| 1 no | Tamarind (blueberry size) |
| ¼ tsp | Cumin seeds |
| ¼ tsp | Mustard |
| ½ tsp | Cumin seeds (for tempering) |
| ¼ tsp | Asafoetida |
| ½ tsp | Split black gram |
| ½ tsp | Channa dhal(kadalai paruppu) |
| 1 no | Dry red chili |
| 8 nos | Curry leaves |
| 3 tbsp | Oil |
| 1 tsp | Salt (or to taste) |
| 1 pinch | Turmeric powder |
Wash the brinjals and chop the head and cut the remaining into small cubes. Reserve few tsp of oil for tempering and heat the rest. Add the green chili and chopped eggplant, fry them over medium heat for some time. Now bring down the flame, add the turmeric, cover with a lid and cook the brinjal for about 5 to 6 minutes. They should turn slightly mushy, now the add the tomatoes and cook further until they become soft. You may add tamarind at this stage to soften them little bit. Switch off and let the mixture cool completely. Grind the mixture along with salt and cumin seeds to a paste like consistency (coarse consistency is fine too). Heat the reserved oil in a pan, splutter the mustard, channa dal, split black gram, cumin seeds, dry red chili and curry leaves. Sprinkle asafoetida and pour that over the ground chutney and mix. Serve hot with plain rice and ghee, just heavenly…………
Notes
Little ginger or garlic is optional in this recipe. But will taste great without any of those. Any variety of eggplant / brinjal will work , just adjust the amount. Tomato is optional too, the colour will be closely to purple if there are no tomatoes.
Yield: Serves 3 adults. Thanks to Mrs. Padma Chalasani for sharing this recipe.
Comments
9 responses to “Vankaya Pachadi Recipe – Brinjal Chutney / Andhra Style Eggplant Chutney”
Hi Ma’am,
Was drooling over this since I saw this. Was waiting to try it out but never got a chance. Finally tried it out today and it came out amazing. I added ginger, the only small change. My husband was eating it like a snack. Came out very tasty…The measurements were just perfect…Thanks so much for sharing this amazing recipe….Please keep these coming….
thnx mullai, came out superb!!
ur recipes rock.. keep em comin
hey mullai…
i really love ur blog!!
wen do i add garlic/ginger??
Su, ginger or garlic is optional. Add any one of them while grinding the eggplant. One inch raw ginger or 2 small cloves of garlic. Thanks.
Mullai.Tried this today.. Simple yet tasty.. Samayal Raani You are 🙂 Good One
it came out well……….and lip smacking good with steaming rice and ghee …..
Hi Mullai,
Tried this recipe today for dosai….Awesome simple recipe. Thanks a lot once again!!
Hi Mullai,
I have bought Chinese eggplant today to try this recipe…will let u know after trying.
Good one mullai. Lots of recipes are in waiting list to try it out..
Have a great day