Eggplant and Milk Chutney

12 Aug

Vankaya Pala Pachadi


Apple Green Eggplant 1
Onion 1
Green Chiles 2
Salt to taste
Milk 1/2 – 3/4 cup


Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Broken Red Chiles 2
Curry Leaves 3
Oil 1 tsp

Method of preparation:

Peel and finely chop onion.
Remove stems, wash and chop green chiles.

Wash and pat dry eggplant.
Apply oil to the eggplant and pierce it a couple of times with a knife or fork.
Place the eggplant directly on the flame turning occasionally until the skin is completely charred on all sides.
Cool the cooked eggplant and remove the charred skin with the help of wet hands.
Remove stem and lightly mash the roasted eggplant.
Take the mashed eggplant into a mixing bowl and add salt.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped onion and green chiles.
Once onion turns brown, remove from heat and add to above bowl.
Stir and slowly pour the milk into the bowl.
Mix thoroughly and serve with steamed rice.

Notes: Make sure eggplant is completely cooked from inside.


4 Responses to “Eggplant and Milk Chutney”

  1. Mythreyee August 12, 2008 at 10:35 am #

    This is a very new recipe. I haven’t heard of milk and eggplant combo. Fantastic recipe. Thanks.

  2. meena wani August 13, 2008 at 4:07 am #

    thanks, but i always heard egg plant with curd and we also used to make it brinjal with curd. i will try this . Its different.

  3. Tapas August 13, 2008 at 11:14 pm #

    This is the first time I find milk being used with eggplant/brinjal. Must try it out,
    Thank you

  4. Kalyani Aggarwal February 20, 2011 at 11:58 am #

    what size eggplant to use

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