Monday, May 26, 2008

Vankaya pachadi (Brinjal Chutney)

Hmmm i love chutneys...I can go days together just with hot rice and any chutney. That is my love for them. My Ammamma is a great cook. Any dish turns out delicious in her magical cooking. She used to prepare chutneys as an additional dish for dinner. As my ammamma's house is near our house, she used to send us almost everything she preapares. Those were the golden days of just tasting the food without bothering how to cook and what to cook.


Vankayalu( medium sized) 3
Small Onion 1
Green Chillies 5
Small lemon sized tamarind
Roasted Peanuts 1 tbsp
Coconut Owder 1 tbsp


Oil 2tsp
Mustard Seeds 1tbsp
Cumin Seeds 1 tbsp
Urad dal 1/2 tbsp
Red chilli 1
Curry leaves few


1. Boil the whole vankayalu(without chopping) in water till they are cooked fully.

2. Heat oil in a pan and fry Green chilli. Keep them aside and fry Onions in the same pan.
3. Grind peanuts into a fine powder. Add the cooked brinjal, green chilli, coconut powder, tamarind, salt and grind them together.Dont make it into a paste. At this point add onion and grind again. Pieces of onion should be left in the chutney. Do the seasoning. Serve with hot rice.

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