Preparation time: 10-15 mins
Brinjals (any but preferably small round ones) 1/4th kilo
Medium sized tomatoes 1
Green chillies 5
Curry leaves 4-5
Refined cooking oil 2 tbsp
Black gram 1 tsp
Mustard seeds 1 tsp
Red chilli 1
Salt to taste
Slit the green chillies and cut the brinjals into cubes/pieces.
In around half a tbsp of oil, cook the brinjals until soft. Set aside and in the remaining oil shallow fry the green chillies. Remove and add the whole tomato and cook until the skin wrinkles and peels off.
To the blender jar/mixie, add the brinjals, tomatoes, green chillies and salt to taste. Blend to a fine and soft paste.
In a pan/kadai, heat a tbsp of oil and add the mustard seeds. As they pop, add a red chilli, black gram and curry leaves.
Once the seasoning is done, add the brinjal tomato paste and cook for a few mins until the mix is seasoned.
Vankaya tomato chutney is an Andhra recipe and a popular rice supplement. It tastes great with dosas and buttered phulkas too. It’s brinjal and has to taste the best anyway.