Tuesday, July 10, 2012

#31 : Vankaya Tamato Pachadi ~ Eggplant Tomato Chutney

This is yet another recipe I got introduced to after I met Kalyan. I have a special place in my heart for Eggplant. It is one of my favorite vegetables to cook with. This pachadi  has a perfect balance of  flavors and is spiced up with ground green chilles. Totally lip smacking when mixed with steamy hot rice. 
  • 3 Big tomatoes diced into 4 pieces each
  • 2 Long Chinese Eggplants - Cubed into 2-inch pieces
  • 8-9 Green Chilles
  • A Sprig of Cilantro
  • 3 Tbs Oil
  • Salt to taste
For Tempering
  • 1tsp - Oil
  • 1 tsp - Mustard seeds
  • 1 tsp - Urad Dhal
  • 2 Dry Red Chillies 
  • 1/8 tsp - Asafoetida
  • 1/4 tsp - Fenugreek powder
  1. Heat 3 Tbs oil in a pan. Add the diced tomatoes to it and fry for about 2 mins. Add the eggplant pieces and green chilles. Cover the pan with a lid and turn the flame down to medium heat
  2. Let the eggplant-tomatoes cook for 20-30 mins until all the water evaporates and oil starts to ooze out . Keep stirring from time to time to avoid burning 
  3. Transfer the fried eggplant-tomato mixture to a blender . Add salt and cilantro and grind to a smooth paste ( Do not use water when grinding ) 
  4. For Tempering-Heat oil , add the mustard seeds , let them splutter . To it add urad dhal, red chillies and fry until the urad dhal is slightly brown. Remove from flame and add asafoetida and fenugreek powder. Add this tempering to the ground pachadi 
  5. Serve with hot rice 

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