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Wednesday, March 12, 2008

Vankaya - Tomato Pachchadi

Eggplant - Tomato Chutney Among the chutneys which are prepared using a combo of vegetables, eggplants and tomatoes stand out. Their combination yields this delicious, tangy chutney with a unique flavor. It can be served with rice and a tsp of ghee as part of a meal or rotis or as a side dish to Indian breakfast dishes like upma and dosas. Ingredients Eggplants - 3 (round, purple ones) Tomatoes - 2 Red chillies - 15 or accordingly Tamarind extract - 1 Tbsp or a little more Jaggery - about 1 tbsp Salt - about a tsp Oil - 2 Tbsp Mustard seeds - 1 tsp Urad dal - 1 Tbsp Fenugreek seeds - 1/4 tsp Asafoetida - According to your taste or less than 1/4 tsp Chutney preparation: Wash and wipe the tomatoes and eggplants dry. Tomatoes and eggplants need to be roasted whole and so don't chop them. Heat a tbsp of oil in a saute pan and add the whole veggies to it. Just turn around them a little bit in the pan so that they are uniformly coated with oil. The point is there must be some oil at the bottom side of the vegetables so that they don't get burnt while getting roasted. Keep turning them at regular intervals so that they are roasted uniformly. When they are done, remove and keep aside. Once they are cool, peel the skins. In the mean time, heat one more tbsp of oil in another small pan for tadka. Add urad dal and mustard seeds. When urad dal start to turn a little red, add fenugreek/methi seeds, red chillies and asafoetida. Turn off the heat when urad and methi seeds completely turn red. Take care to add fenugreek/methi seeds later because they get burnt easily and also don’t add more, since they turn the chutney bitter. Let it cool. Grind the roasted eggplants and tomatoes , tadka ingredients, jaggery, tamarind paste and salt together into a (little coarser) puree in a blender. This goes to 'Vegetable of the Week - Eggplant' hosted by Pooja of 'My Creative Ideas'. Other eggplant chutneys on VeggiePlatter Eggplant - Mango chutney Eggplant - Onion chutney Post a Comment

7 comments:

Asha said...

Tried to leave a comment, couldn't get in here the morning for some reason.

Love the color of Pachadi. Never made Pachadi this way with Badanekai and tomato, good one Suma!:)

I will be on blogging break for a month from 20th, see you when I come back. Take care.

Suma Gandlur said...

Yes, There was something wrong with the comment part in the morning.
Have fun, Asha.

Pooja said...

What a color Suma :) .
I am feeling proud to get this entry from you dear , hugs to you to make such a novel dish for participating with VoW-Brinjals.
thanks a lot for shairng this yummy Pachchadi .

Divya Vikram said...

This chutney looks really delicious..Ur pics are too cool

Sia said...

brinjal with tomato, never had this before. pachadi looks gorgeous suma.

Uma said...

the chutney looks so delicious, Suma! Lovely picture.

viju said...

this is almost same as the "Bhaingan ka Bharta" curry prepared in the North. The Brinjals and tomatoes can also be soaked in boiling water for peeling and rendering them mushy, or generally in the North people hold them over the stove fire for a dry roast without oil... it gives a nicer taste :)