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.