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Eggplant Chutney

8 Aug

Vankaya Pacchadi


Eggplant 2
Urad dal powder 2 tbsps
Mustard seeds 2 tsps
Urad dal 2 tsps
Broken red chillies 2
Hing/ Asafoetida a big pinch
Oil 2 tbsps
Salt to taste

Method of preparation:

Wash, remove stems and chop eggplant into cubes.

Heat oil in a pan, add eggplant cubes and cook covered on medium flame.
When eggplant becomes tender, remove from heat.

Using a pestle, mash lightly the cooked eggplant along with urad dal powder and salt.

Heat a tsp of oil in small pan, add mustard seeds, urad dal, hing and broken red chillies.
When urad dal turns light brown, remove from heat and mix with above eggplant chutney.
Serve with rice or roti.

Notes: Substitue with fresh green chillies instead of urad dal powder if you wish.