April 18, 2015

Vankaya Tomato Pachadi | Brinjal Tomato Chutney | Eggplant Onion Tomato Chutney | South Indian Brinjal Recipes For Chapathi and Rice


In my radish sambar post mentioned,that Iam going to use brinjal and potato in my kitchen regularly.Already started posting potato recipes and this is the new recipe which I have tried with brinjal recently..I don`t like brinjal curries,even the look of the dish also won`t attracts me..
Then while thinking about the categories of  recipes,the word "CHUTNEY" gave a break to my thoughts and immediately started searching my very old recipes book..Hehehehee.It was my first vegetarian recipes small book which I bought one day unexpectedly in college days.I brought it foz and cooked so many recipes with the help of that in the starting days means before blogging.In that I have seen this simple brinjal tomato chutney and followed blindly.. This is an easy chutney with very good combination and can cook quickly too.If any one have issues with brinjal like me,can have this chutney..Plus of chutneys are can enjoy with hot white rice at the same time can finish with flat breads like roti or chapathi.I served first with rice to hubby and had mu lunch with rotis.Try next time if you feeling bore to regular old recipes and enjoy :)



CATEGORY- CHUTNEYS/VEGETARIAN/LUNCH
PREPARATION TIME- 15 MINUTES
COOKING TIME- 20 MINUTES



WHAT YOU NEED


Purple Brinjal - 1 big
Tomatoes - 1 big

onion-1 small (optional)
Green Chilies – 5 (I used red color)
Tamarind – goose berry size ball
Fenugreek Seeds - 1/4tsp
Black Gram/urad dal/mina pappu - 1 tsp
Turmeric Powder - 1/4 tsp
Salt to Taste
Coriander for Garnishing
Oil - 2 tbsp 


TO TEMPER/POPU/TADKA

Oil - 2 tbsp 
Mustard Seeds - 1 1/2 tsps
cumin seeds-1 tsp
Asafoetida/hing/inguva - 1/8tsp
Black Gram/urad dal/mina pappu - 1 tsp
Red Chilies – 3
curry leaves-few


HOW TO COOK

Wash and clean brinjals. Take water in a bowl, add salt and mix well. Cut brinjals into small cubes and add them to the salt water. 

Turn on heat,put a pan add oil.When it is hot throw urad dal,chopped onion,green chillies and saute for a minute.Squeeze salt water and add in chopped brinjal pieces,mix well.Cook for 3 minutes in medium flame.

Add in tamarind pulp,chopped tomato,turmeric,salt and mix well every thing..Cook in medium flame until mushy by closing with lid.

After cooking brinjal pieces evenly turn off and let it cool.Now in blender (mixey jar) take half amount of mixture and grind into coarse paste.Then grind the remaining mixture too.

Check the taste and if need some salt.Now in a pan add oil and prepare popu (Add all the ingredients one by one which given under "to temper") and add it in ground chutney or you can throw this chutney in popu.Just once evenly and shift it into serving bowl.

Serve with hot white rice.




MAHAS NOTES

You can use Mortar and Pestle t make chutney

While cooking and also while grinding do not mix brinjals with tomatoes. Cook them separately and also grind them separately. Otherwise the taste differs.





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