Vankaya pulusu pachadi is a delicious dish made of grilled brinjal. This dish has that char taste that comes from brinjal & definitely you would love to enjoy it again & again. The best combination for this dish is kandi pachadi as both the flavors work very well.
Prep Time-10mins | Cook Time-30mins | Yields-4servings
1Big vankaya /brinjal (American Eggplant)
1/2Cup finely chopped onion
3Tbs tamarind pulp
3Green chillies sliced
2Red chili's cut equally
1Tsp methi powder
Few curry leaves
- Grill eggplant / brinjal. I grilled them on a gas stove. If not you can bake them( I never done this but read in many blogs). Peel off skin, mash it & keep them aside.
- Now in a large bowl add mashed brinjal, onions, tamarind pulp, jaggery, green chilli's & salt.
- Mix the ingredients well. Adjust salt & sweetness if needed.
-Heat a pan with oil. To that add mustard, jeera, red chili's & curry leaves. Once the mustard starts jumping add hing & methi powder. Switch off heat & mix it with the chutney.
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