Tuesday, March 13, 2012

Vankaya tomato pachadi/Brinjal tomato chutney

Another of our favourite brinjal recipes, brinjal tomato chuntey is a spicy and quick one.

Preparation time: 10-15 mins

Serves: 2


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.

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