Eggplant Chutney | Vankaya Pachadi
An instant pachadi made with thin, long brinjal.
Prep Time10 minutes mins
Cook Time15 minutes mins
Course: Side Dish
Cuisine: Indian
Servings: 1 cup
- 2 long brinjal, cubed
- 1 small onion, diced
- 4 green chili, slit
- 1.5 tbsp grated coconut
- tamarind to taste
- 1 tsp turmeric
- 3 garlic pods, roughly sliced
- 1 tbsp oil
- salt to taste
For tempering
- 1 tsp oil
- ½ tsp mustard seeds
- 1 tsp urad dal
- ½ tsp cumin seeds
- 1 spring curry leaves
- pinch of asafoetida
- 2 sliced garlic pods
To a pan heat oil and add the diced egg plant and sprinkle some salt . Cook till its ¾ th done..
Now add the onion, garlic, green chili, turmeric and little salt. Cook till onion gets little soft (but still has some crunch)
Turn off the stove, add the coconut and little tamarind to taste.
Once the egg plant cools, transfer it to a mixer jar. Pulse it few times to get slightly coarse texture, don't make a paste. Taste and add some salt if required.
Tempering-
To a small pan heat oil and add the mustard seeds. When the mustard pops add the urad dal and cook for 30 seconds.
Now add the cumin seeds, curry leaves and garlic. Cook for 30-45 seconds and add the hing. Turn off the stove.
Add the tempering to the pachadi and enjoy with hot rice and ghee.