Eggplant Chutney

8 Aug

brinjal_chutney
Vankaya Pacchadi

Ingredients:

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.

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9 Responses to “Eggplant Chutney”

  1. Asha August 8, 2007 at 7:52 am #

    Akki rotti goes fabulously with this chutney.YUM! Looks great Anusha.

  2. Jyothi August 8, 2007 at 8:31 am #

    Hi Raji, looks yummy. Normally while preparing, I will add tomatoes too. Next time I will your version. Thanks for sharing.

  3. saju August 8, 2007 at 9:08 am #

    looks delish!

  4. Mala August 8, 2007 at 9:33 am #

    Nice pic.. interesting recipe… 😛

  5. lakshmi August 9, 2007 at 12:53 am #

    neat recipe and the pic looks delicious. i also love your website’s interface.

  6. radikakrish@yahoo.com July 1, 2008 at 3:02 am #

    Usually I make by grilling the eggplant. This looks amazing and seems delicious.

  7. Radhika July 1, 2008 at 3:03 am #

    This looks yummy too. Will go well with Roti’s and Rice as well

  8. Rashmi April 16, 2009 at 9:07 pm #

    Lovely! Bookmarked

  9. Pramila May 28, 2012 at 2:28 am #

    looks delicioious and easy to cook. Great job

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