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Thursday, November 27, 2014

Brinjal Onion Chutney / Vankaya Ullipaya Pachadi

Ingredients :          

  • 2 medium size Eggplant / Vankayalu
  • 4 Green Chillies
  • 4 Red Chillies
  • small lime size Tamarind
  • 1 pinch Turmeric Powder
  • 1/2 sp Mustard Seeds
  • 1/4 sp Methi Seeds
  • 1 pinch Inguva
  • Salt to taste
  • 3 sp Oil

For Popu :

  • 1/2 sp Mustard Seeds
  • 1/2 sp Urad Dal
  • 1 Onion finely chopped
  • Red Chilli crocked
  • 1 sp Oil

Preparation :

  • Wash and soak tamarind in little water & keep aside.
  • Wash and remove the stems of brinjal & cut into middle.
  • Heat 2 sp oil in a fry pan add popu ingredients, red chillies and fry for 2 mins.
  • Add green chillies and fry for 1 min then remove from the pan.
  • To the same pan heat remaining 1sp oil and add brinjals, cover and cook on low heat.
  • Stirring occasionally, until they soft remove from the flame and allow it cool.
  • Grind fried popu along with salt, tamarind, turmeric powder.
  • Next add brinjals & grind, then transfer the ground chutney to a serving bowl.
  • Heat 1 sp oil in a small pan add popu and fry, now add chopped onions and stir.
  • When the onions are translucent, turn the heat and add this to ground chutney and mix well.
  • Now vankaya ullipaya pachadi is ready to serve, serve with rice or rotis or dosa.
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