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Tuesday, September 18, 2007

Eggplant - Onion Chutney / Vankaya - Ullipaya Pachchadi

When preparing Andhra style Pachchallu (Chutneys), I find eggplants more versatile. They can be prepared alone or with other vegetables to bring on different, new flavors to the table each time.
In today's recipe eggplants are paired with onions and this is a mouth watering fusion of all flavors. Serve this with some hot rice and a tsp of ghee or as a relish along with Indian breakfasts, it tastes fabulous. This recipe is my SIL's and it turned out an excellent accompaniment to Tomato pooris.


You need:
6 purple, round brinjals/eggplants chopped into medium sized pieces or two cups of chopped eggplant.
One onion, finely chopped
Red chillies - 12
Coriander seeds - 1 Tbsp
Urad dal - 1 Tbsp
Mustard seeds - 1 tsp
Fenugreek seeds (Methi) - 1/4 tsp
A little asafoetida powder
Jaggery powdered - 1 tsp
Tamarind extract - 4 tbsp - 1/4 cup (depending upon the sourness you prefer)
Salt
Oil
Preparation:

  • Wash the eggplants and wipe them dry. Chop them into medium sized pieces.
  • Heat 2 Tbsp oil in a saute pan and add the chopped eggplants to it. Fry them on low to medium heat till they are done.
  • Heat two tsp of oil in a small pan and add urad dal and mustard seeds. When urad dal start to turn slightly red, add coriander seeds, red chillies and asafoetida. When coriander seeds start to turn brown and urad dal, fenugreek seeds have turned red, turn off the stove and transfer them to a plate.
  • Heat another Tbsp of oil in the same pan and add finely chopped onions and fry them till they turn translucent.
  • Now add the fried eggplant, spices, jaggery and required amount of salt to a blender and blend to a coarser consistency with out adding water. Then add onions and whizz/run the blender so that the onions are just blended with the eggplant mixture. You don't want the onions to get pureed.
  • Remove and serve with hot rice and tsp of ghee or as a relish.
Note: If you need to add water to blend the chutney, transfer the contents to a pan and fry it on low heat for five to ten minutes.
For a tangy, spicy variation, see Eggplant - Green mango chutney.

Post a Comment

25 comments:

bhags said...

the eggplant onion chutney looks awesome. Can guess how divine it would taste with tomato puris...I am drooling :)

Roopa said...

wow SLurp.....looks at the color i am just drooling ....

Roopa said...

wow SLurp.....looks at the color i am just drooling ....

Sreelu said...

Suma, hmm very nice

Siri said...

Suma,

Vankaya pachadi adurs..hehhe..:D seriously the color is lovely and mouth-watering....:)

Cinnamon said...

Looks yummy... I make this chutney in a different way.. will post it in my blog soon!!!
Loved your Version!!!

Suganya said...

Am happy that this recipe doesnt call for roasting the eggplants. Bookmarked!

Sia said...

i have never come across eggplant-onion chutney suma and this recipe of yours goes into 1st place in my bookmarked recipes. i am gonna try it this weekend itself n will get bk to u with feedback:)

Happy cook said...

MMMM just looking to the picture my mouthwas full of water. You can imagine wht i will do if you gavr me a plate with it

Asha said...

I love it, any Eggplant do=ish is welcome here.Looks lovely,thanks to you and your SIL. She is great cook, isn't she? Tell her I said that!:))

TBC said...

That looks fab, Suma. I would eat it with my dosas:-)

Latha Narasimhan said...

Delicious! loved the tomato pooris too! First time I heard of using tomato in poori dough! Great combination too!

Sandeepa said...

That's a gorgeous color

meeso said...

I love eggplant...this looks delicious!

Namratha said...

Yum, the mention of Pachchalu really made me want some! this looks gorgeous and am definitely trying it! And Tomato puris..I'm heading that way to check it out!

Sharmi said...

hey this is an interesting recipe. do we use those huge eggplants? is it cooked with skin? I would love to try this.

Tee said...

Looks awesome ! I did not know that eggplants can be used to make chutneys...very interesting recipe! :)

Kribha said...

Very nice recipe and picture. Can't wait to try it out.

Suma Gandlur said...

Asha,
You guessed it right. My SIL is a great cook. I will let her know when I call her the next time. This recipe was in drafts from months. I was planning to post it when she was here. Somehow could not. This has become our favorite and I have prepared several times
since then.

Suma Gandlur said...

Sharmi,
We use the regular, round, small, purple eggplants like the Indian ones. I just mentioned to chose big sized ones from it.
This chutney is prepared with skins.

Padma said...

Nice to see this Vankaya pachadi with red chillies. We prepare it this way at my mother's place but my MIL's place they do it with green chillies. I will post both of them soon...Nice and tangy looking pachadi

Hima said...

This combination sounds new. Have to give it a try.

Anonymous said...

Do you salt your eggplant to remove the bitter taste first?

Anonymous said...

Do you need to salt your eggplant before cooking to remove the bitter flavor or is the cooking process enough to remove this?

Suma Gandlur said...

Salting eggplants is not required to prepare this chutney.