- Wash the eggplant well and pat dry it. Rub a few drops of oil all over the eggplant and Place the eggplant on direct flame, keep rotating and grill on all sides until the skin gets burnt. Allow it to cool down and peel the skin carefully. Cube it and ideally place in a strainer so the recess liquids can be drained off. While the eggplant is cooling down, heat oil in a pan and fry fenugreek seeds for a couple of minutes on low flame until they turn reddish-brown. Add green chillis and fry for a minute carefully as they can splutter very easily. Add in chopped tomatoes and cook until soft. this will take 5- minutes on low to medium flame. In the last few minutes, add in tamarind and garlic cloves too. Switch off the flame and allow to cool down. Grinding Chutney Take a mixer jar, add toasted sesame seeds, roasted groundnuts,cumin seeds and grind into a coarse powder. Then add in cooled down tomato chilli mixture, cubed eggplant, salt and pulse roughly to not a very smooth textured chutney. For Tadka Heat oil in a pan and splutter mustard seeds, then add urad dal, channa dal, red chillis and curry leaves, fry for a couple of minutes and pour hot on the chutney. Serve with hot rice, chapathi.
Kalchina vankaya pachadi
#myrecipe
By Sai Charan
Feb, 17th
590
Servings
4 persons
Cook Time
20 minutes
Ingredients
13
- 15
Ingredients
- Brinjal
- Tomato
- Green chillies
- Garlic
- Tamarind
- Cumin
- Sesame seeds
- Oil
- Groundnut
- Salt
- Mustard
- Urad dal
- Chana dal
- Red chilli
- Curry leaves
