Brinjal Chutney
Brinjal Chutney also called as Vankaya Chutney is a famous dish in the state of Andhra. This spicy and little tangy chutney is prepared with the big Baingan or also with the violet medium ones. In Andhra Cuisine, almost all households make this delicious chutney and each one has their own way of making it. In Andhra, a meal is incomplete without a spicy chutney. To make brinjal chutney, the brinjals are cooked in oil till it is tender along with onions and tomatoes. They all together grounded and seasoned. It is hot, tangy and delicious when it served along with the ghee. Brinjals are nutritious, rich in vital nutrients required for body. Traditionally the dish was prepared with charcoal grilled baingan. But now since it is not feasible, brinjals are stir fried and cooked in pan. You can explore a well detailed recipe here that can be easily prepared at home.
Ingredients
- 300 g Brinjal
- 1 no Onion
- tamarind small piece
- 5 nos Red chili
- 1 tbsp urad dal
- 1 tsp Coriander seeds
- Salt to taste
- 1 tbsp Oil
- curry leaves 1 sprinkle
- 1 no Tomato
Instructions
- Heat 1 tsp oil in a pan and roast the urad dal, coriander seeds and red chilli. Keep this aside.
- In another pan, heat oil and cook the brinjal by adding salt.
- Remove cooked brinjal and add some oil and saute the onion until it gets golden brown in color. Add tomato and fry until mashed. Allow to cool.
- Now grind the roasted red chili, coriander seeds and urad dal into a powder.
- Add tamarind, brinjal, onion and tomato into the the mixer and grind.
- Grind to a fine paste by adding little water.
- Heat some oil in a pan and temper the mustard and curry leaves. Now the delicious chutney is ready.
Notes
You can visit this link Baingan Ka Bartha. You can also visit this link Brinjal Fry.
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