HOME        |        ABOUT        |        COPYRIGHT        |        CONTACT        |         RECIPE INDEX        |         INDIAN THAALIS        |         MILLET RECIPES        |        EVENTS' ROUNDUP        

Sunday, October 24, 2021

Vankaya - Tomato Pachadi / Andhra Style Eggplant and Tomato Chutney

(This was originally posted on 3/12/08.)

I prepare a variety of vegetable based chutneys, using the base recipe which has been in our family for generations. Some chutneys are prepared using a combo of vegetables instead of one, like this eggplants and tomatoes one for instance which stands out among the lot. It can be served with rice as part of a meal or even with rotis. 

The combination of eggplants and tomatoes yields this delicious and spicy chutney. Usually, eggplants and tomatoes are roasted whole, peeled and then ground coarsely when preparing this chutney. I sometimes follow the easier method and prepare the chutney this way by sautéing chopped vegetables, chilis and other spices together. The addition of tamarind and jaggery makes this a flavor loaded chutney.
Ingredients:
1.5 tbsp. oil
1 tbsp. skinned black gram / uard dal
1 tsp mustard seeds
A pinch of fenugreek seeds
2 pinches of asafoetida  
Green chilis as needed (I used 2 very spicy, long green chilis.)
3 eggplants (I used round, purple ones.) 
2 tomatoes 
1/8 tsp. turmeric powder
Salt to taste  
1 tsp. sized tamarind ball
1/2 to 1 tsp. jaggery (I added 1/2 packet Stevia.)
 
Directions: 
* Wash and wipe the tomatoes and eggplants dry. Chop the eggplants and tomatoes into cubes.
* Heat oil in a sauté pan and add skinned black gram / urad dal and mustard seeds. When black gram start to turn slightly reddish, add fenugreek/methi seeds, and asafoetida. When fenugreek seeds start to turn a shade darker, add green chilis and saute for few seconds.
* Next add chopped eggplants, tomatoes, turmeric, salt and tamarind.
* Cover and cook until the vegetables soften on low heat setting and turn off the stove. 
* Let the mixture cool and grind it coarsely adding jaggery to taste.  in a blender. 

This post is an entry for Blogging Marathon and check the link to find out what other marathoners are cooking.

12 comments:

FH 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 .

Unknown 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 :)

Srivalli said...

This is our favorite one Suma, we enjoy it with rice and mostly keep it for a couple of times...very nice one..

Harini R said...

my friend makes something similar Suma. I stay away from eggplants owing to allergies.

Srividhya said...

I love these kind of vegetable based chutneys and being a brinjal lover, I can't say no to this.

vaishali sabnani said...

Sounds absolutely yummy ! Eggplants taste delicious and a combo with tomato must be making it a treat , like Harini even I am allergic to it .

Radha said...

A delicious and Very flavorful chutney!