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Friday, May 7, 2010

Egg Plant Chutney


Vankaya Pacchadi, Brinjal Chutney

















Ingredients :

Egg Plant 2 big
Sesame Powder 1/2 tbsp
Tamarind Paste 1 tbsp
Fenugreek & Cumin Seeds Powder 1 pinch
Green Chilly 6
Garlic Pods 5
Salt as per taste

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Dry Red chilly (broken) 2
Urad Dal 1/2 tsp
Green Chilly 2 (slit)
Curry Leaves 4
Turmeric Powder 1 pinch
Oil 2 tsp

Onion 1/2 tbsp (finely chopped)

Preparation :

Wash and cut egg plant in to pieces, wash green chilly.

Heat 2 tsp oil in a pan, add broken red chilly after few seconds add urad dal, cumin seeds,
mustard seeds after spluttering add slit green chilly, curry leaves, turmeric powder,
now seasoning is done and take it to a bowl.

Add green chilly, garlic pods to the left over oil and fry for 3 - 4 Min's, remove
and keep it a side.
Add egg plant to the left over oil (add 1/2 tsp oil if necessary) and cook on medium-low flame
for 5 - 10 Min's till it is done .

Now blend fried green chilly, garlic pods, egg plant, tamarind paste, sesame
powder, fenugreek & cumin seeds powder and salt to fine paste, and take it
to a bowl.

Add 1/2 tbsp finely chopped onion and above prepared seasoning to the chutney
and mix it well.

Serve it with chapati , rice.. etc.
It takes approx 15 - 20 Min's to prepare.
Makes 1 1/2 cups of chutney.

Suggestions :

Always select green brinjal.


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