By Krati Purwar
July 7, 2024
Did you know you can make chutney out of a brinjal? In Andhra Pradesh, the recipe is called vankaya pachadi, and it is served as a condiment with meals, not to mention its wide flavour palate that amplifies the dining experience.
4 brinjals 1 tsp tamarind paste ¼ tsp turmeric powder ½ tsp mustard seeds 3-4 green chillies 1 sprig of curry leaves 2-3 cloves of garlic Salt to taste 1 tomato 1 tbsp coriander leaves ½ tsp cumin seeds 1 dried red chilli A pinch of hing
Dice brinjals into cubes and keep them immersed in water for a while so that they don’t turn black.
Heat some oil in a heavy bottom pan and saute green chillies in it. Add brinjals and cook until they tenderise.
Add tomatoes, cumin, turmeric powder, and salt to taste. Wait for tomatoes to turn mushy.
Once the mixture cools off, grind it into a smooth paste along with coriander leaves.
Prepare the tempering of curry leaves, dry red chillies, mustard seeds, and asafoetida.
After tempering the chutney, keep it in an airtight jar and enjoy it with your meals.