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Vankaya Pachadi
Ingredients
- Violet brinjals -3
- Green chili - 1
- Tomato - 1 chopped
- Onion - 1 chopped
- Garlic - 3 to 4 cloves
- Cumin seeds
- Tamarind 1 small piece
- Coriander leaves 1 few
- Salt to taste
- Oil
- For tempering: cumin seeds, split urad dhal, curry leaves, Red chili, asafetida powder
Directions
- Cook the brinjal pieces along with the tomatoes and green chili in a little oil. Add a pinch of salt. Cover the pan and cook until the brinjal soft and well cooked. Remove from the pan and grind the cooked vegetable coarsely in the mixer grinder. While grinding add some chopped onions, garlic, coriander leaves and some cumin seeds along with the vegetable. Now temper the ingredients in oil and transfer in into the pachadi or chutney. Can be stored in the refrigerator for 2-3 days.
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