Kalchina Vankaya Pachadi/Roasted Brinjal/Eggplant Chutney
using flame

Hi!kalchina vankayatho pachadi....is one of the lovely recipes of Andhra.Usually we make chutney/pachadi with mixie but this is the recipe which you make chutney/pachadi by not using any mixie.The key ingredient is roasted brinjal and green chilies.The smokey flavors of brinjal,green chili,garlic gives you yummy taste...:).My used to cook pulusu out of roasted brinjal called as "pachi pulusu"...But this recipe was learned from my friend(sharada).Once i started making it i am not able to stop it..Thank you frnd!
Works great as a dip,simply go with plain rice or rotis..




Ingredients        
Vankaya/Brinjal/Eggplant(green or purple) - 4(medium)
Green chilies - 6
Garlic pods - 4
Tamarind - very small
Cumin seeds - 1tsp
Salt 
Oil - 1/2tsp
For Tadka/Poppu
Mustard seeds - 1/2tsp
Cumin seeds - 1tsp
Bengal gram -1tsp
Urad dal - 1tsp
1/4 tsp asafoetida/hing/inguva 
Turmeric - 1/2tsp
Curry leaves - few
Coriander leaves - few
Oil - 2tsp


Procedure
1. Take all the brinjal/eggplant/vankayalu and brush some oil to them.


2. Switch on the flame(low) and roast the brinjal and green chilies.For even cooking rotate the brinjal and green chili with your hand.When the skin of the brinjal is fully charred, that means the brinjal is fully roasted.




3. Once done, sprinkle some cold water and let it sit for 10 to 15 minutes. Once it is cooled down peel off the charred skin. Mash the brinjal with hand and keep it aside.


4. Add required salt to the green chilies and make a course paste.



5. To that paste add garlic pods and make paste and set aside.


6. Make a course powder of cumin seeds and set aside.
7. Add all the ingredients(salt,green chilies,garlic mixed paste),Crushed cumin powder,tamarind to the mashed brinjal and give a through mix.
Mashed brinjal in a bowl
paste of salt,green chilies,garlic
tamarind paste
cumin powder

Add all the three to the mashed brinjal





8. Heat 2 tbsp of oil in a small kadai. Add mustard seeds after they crackle add cumin seeds,channa dal, urad dal, and fry over medium heat until the dals turn light golden brown and add dry red chili,inguva and curry leaves saute for a sec and finally add the brinjal mixture and fry for couple of minutes and remove from heat.






9.Finally add the coriander leaves and Serve hot with rice or rotis.


Thanq for watching the blog,any comments/feedback are appreciated


This is an entry for the event "Roti Pachadi/Chutney" conducting by 





3 comments:

  1. thank you for linking to the food palette series purple
    delicious looking pachadi lovely way to roast and add the chillies to this flavourful eggplant

    ReplyDelete
  2. Souju... you came with yummy recipe.
    oh badluck i have coil stove..any way
    i will try my luck using oven .
    Yamuna

    ReplyDelete
  3. i loved it. Thanks for sharing this dish... souji.

    ReplyDelete

Thanq for dropping by,your comments are my inspiration and best rewards for my efforts and can correctmyself if mistakes.