Vankaya pachadi recipe | brinjal chutney | vankaya tomato pachadi

Vankaya pachadi or brinjal chutney – A basic chutney made of eggplants from Andhra cuisine. It is usually accompanied with rice or phulka. In this post, I am sharing tomato and brinjal recipe also called as vankaya tomato pachadi.

To make this brinjal chutney, brinjals are sauteed in oil till tender and then the tomatoes too are sauted. Both together are ground and then seasoned. It is made without onion and garlic, tastes hot, tangy and delicious. It is best when served with ghee. It is a quick recipe and doesn’t need much time.

What would you do when you are not left with enough eggplants to make a curry for the whole family? You can just pair it up with some tomatoes and make a hot chutney. Sometime back I was left with only 4 brinjals and so to use them up I had to make this chutney that was enough for 2 of us.

More andhra style chutney or pachadi recipes,
carrot chutney
tomato chutney
sorakaya pachadi
beerakaya pachadi
dosakaya pachadi

Find brinjal chutney or vankaya pachadi recipe below

Vankaya pachadi | brinjal chutney | vankaya tomato pachadi

Andhra style brinjal chutney that is made at home, quick, easy, tastes yummy.

Prep Time5 minutes

Cook Time10 minutes

Total Time15 minutes

Servings2

AuthorSwasthi

Ingredients (1 cup = 240ml )

• 3 green chilies , slit
• 1 tsp chana dal / senaga pappu
• 1.5 tsp minapa pappu / urad dal
• 4 brinjals , small. (about 1 ¼ cup of pieces)
• 1 tomato , large . chopped (little more than ½ cup)
• tamarind paste or lemon juice (optional, if you want it to be more tangy)
• 1 pinch turmeric
• salt to taste
• 1 sprig coriander leaves chopped
• 1 pinch mustard
• 1 pinch cumin for seasoning
• 1/2 tsp cumin for grinding
• 1 sprig curry leaves
• ¼ tsp channa dal /senaga pappu (optional)
• 1 Pinch urad dal / minapappu
• 1 red chili , broken
• 1 tbsp oil , + 1 tsp

How to make the recipe

• Heat a heavy bottom pan with oil; fry slit green chilies for 1 to 2 mins. set this aside
• In the same pan, add brinjal pieces, sprinkle salt and fry till fully cooked. If needed you could cover and cook. set aside to cool
• In the same pan, add tomatoes, sprinkle salt and turmeric. fry till fully mushy and almost dry(do not cover and cook as this doesn’t give a good taste to the chutney)
• Once the fried ingredients are cool, grind them along with cumin. Adjust salt and if desired add tamarind or lemon juice.
• Heat another small pan with 1 tsp. oil, add mustard, cumin , red chili, dals, when they are fried well, add curry leaves and pinch of hing. Off the heat and add the chutney to this. Mix well and garnish brinjal chutney with chopped coriander leaves.

NUTRITION

Calories: 357kcal | Carbohydrates: 67g | Protein: 11g | Fat: 9g | Sodium: 256mg | Potassium: 2361mg | Fiber: 32g | Sugar: 37g | Vitamin A: 1005IU | Vitamin C: 91.8mg | Calcium: 95mg | Iron: 3.5mg

Step by step photos on brinjal chutney recipe

1. Wash and cut brinjal to cube sizes. Add them to a bowl of salted water to prevent discoloring. Slit and fry chilies in oil. Set aside. You can also fry 1 tsp channa dal and 1.5 tsp urad dal until they turn golden. These are optional but give a nutty taste.

2. Add brinjal and sprinkle salt.

3. Fry until they wilt off and get cooked.

4. Set aside the eggplants to a plate. Fry tomatoes in the same pan.

5. Preferably fry the tomatoes instead of cooking until soft. When the tomatoes turn mushy, add cumin.

6. Cool the ingredients completely. Blend it coarsely.

7. Halfway through i prefer to add a small garlic clove. Add more oil to the pan and fry the seasoning ingredients. I prefer to use the same pan used for frying veggies as this lends a nice aroma to the chutney. I did not add curry leaves, but i suggest using them.

8. Switch off the stove and add chutney and coriander leaves to the pan. Stir well.

Serve brinjal chutney with rice or phulka.