Eggplant Chutney (Vankaya Pachadi)
Eggplant chutney (vankaya pachadi) is a spicy and tangy condiment that is a perfect addition to a comforting meal. Eggplant also called by names aubergine, vankaya in south Indian language telugu is a purple hued fleshy vegetable that is fun to dish up a traditional condiment vankaya pachdi.
1 cup = 250ml; 1 tbsp = 15ml
- 1 large Eggplant chopped
- 4 tbsp Oil
- 1/4 tsp Mustard
- 1/4 tsp Cumin
- 2 tsp Urad dal
- 1 tsp Channa dal
- few Curry leaves
- pinch Asafoetida optional
- 2 Red chillies
- 2 Green chillies
- 1 large Tomatoes chopped
- 3 cloves Garlic
- as required Salt
Heat 1 tsp oil in a kadai or pan, add mustard, cumin and let them splutter.
Now add urad dal, channa dal, sauté until urad dal turn light golden.
Add asafoetida, red chillies, curry leaves, sauté for few seconds and turn off the heat.
Transfer these spices into a small bowl and allow them to cool.
Heat remaining oil in the same pan on medium low flame, add red chillies, green chillies and garlic.
Saute for a minute, add eggplant cubes, tomatoes, salt and cook until eggplants are soft.
Turn off the heat and allow the vegetables to cool down.
First grind the spices to a coarse powder.
Add cooked vegetables, pulse just once or twice and transfer the chutney to a bowl.
Enjoy eggplant chutney/vankaya pachadi with hot steamed rice and pappu.
Do not grind eggplant and tomatoes to a smooth paste. This chutney tastes best with the small bits of vegetables in it.
I grind the spices to a coarse powder to get the crunchy texture of chutney, you may just mix in the tadka after pulsing the vegetables.
Feel free to use small aubergines.
Skip asafoetida for gluten free version chutney. Although this powder is naturally gluten free, it is almost always manufactured by diluting it significantly with wheat flour.