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)
SaltOil
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.
For a tangy, spicy variation, see Eggplant - Green mango chutney.
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25 comments:
the eggplant onion chutney looks awesome. Can guess how divine it would taste with tomato puris...I am drooling :)
wow SLurp.....looks at the color i am just drooling ....
wow SLurp.....looks at the color i am just drooling ....
Suma, hmm very nice
Suma,
Vankaya pachadi adurs..hehhe..:D seriously the color is lovely and mouth-watering....:)
Looks yummy... I make this chutney in a different way.. will post it in my blog soon!!!
Loved your Version!!!
Am happy that this recipe doesnt call for roasting the eggplants. Bookmarked!
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:)
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
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!:))
That looks fab, Suma. I would eat it with my dosas:-)
Delicious! loved the tomato pooris too! First time I heard of using tomato in poori dough! Great combination too!
That's a gorgeous color
I love eggplant...this looks delicious!
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!
hey this is an interesting recipe. do we use those huge eggplants? is it cooked with skin? I would love to try this.
Looks awesome ! I did not know that eggplants can be used to make chutneys...very interesting recipe! :)
Very nice recipe and picture. Can't wait to try it out.
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.
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.
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
This combination sounds new. Have to give it a try.
Do you salt your eggplant to remove the bitter taste first?
Do you need to salt your eggplant before cooking to remove the bitter flavor or is the cooking process enough to remove this?
Salting eggplants is not required to prepare this chutney.
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