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.

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Aloo Raita / Indian Potato Yogurt Dip

Potato is one of the limited vegetables that is allowed during fasting in some parts of India. Plantain, sweet potato, colocasia, bottle gourd, pumpkin, cucumber, raw papaya and yam are the other ones. Fruits, dairy products and a few spices are allowed as well. I made this quick and nutritious raita using aloo / potato and other allowed 'vrat' ingredients.

Freshly made, full fat yogurt is what used in raita preparations but I went with fat-free yogurt as that is what eaten at our home. Sendha namak / saindhava lavanam / rock salt is used instead of regular salt during fasting in some parts of India and that is what I have used in this raita. Regular salt can be added if not following the fasting diet. 

The raita can be made just with the base recipe I mentioned below, without adding any optional ingredients, the one which I personally prefer. Cumin powder and black pepper are 'allowed' during fasting and I have added those as well to my raita bowl as my husband absolutely loves them. 

My husband always sprinkles chili powder, black salt and chaat masala to any raita I make and he enjoyed this raita adding those to his portion. Some consume these spice powders and some don't while fasting and so they can be added accordingly. I personally don't prefer that much of spices in my raita and omit them. 

Ingredients:

1 cup peeled and cubed potato cubes

1 tsp. oil

1/2 tsp. cumin seeds

1 spicy green chili, finely chopped

1 cup yogurt (I used homemade fat-free yogurt.)

Sendha namak / rock salt to taste or use regular salt

1 tsp. grated ginger

Minced cilantro to garnish

Optional ingredients that can be added if fasting:

1/2 tsp. toasted and ground cumin 

Ground black pepper to taste 

Optional ingredients that can be added if not fasting:

Chili powder

Black salt 

Chaat masala 

Directions:

* Cook potatoes adding water as needed, in a microwave or on stove-top until done. Drain them and keep aside. Mash the potato when they come to room temperature.

* Heat oil in a small pan and add cumin seeds. When they start to change color, add green chillies and sauté for 20 to 30 seconds and turn off the stove.

* Add yogurt and sendha namak / rock salt to a bowl. (Use regular salt if not fasting.) Beat the yogurt with a spoon for a smooth consistency.

* Add the mashed potatoes, cumin -green chili tadka, grated ginger and minced cilantro to the bowl. Mix them with a spoon to combine. (One can certainly stop at this point and serve this.)

* Add ground cumin and black pepper if preferred and stir to combine. (These are allowed during fasting.)

* Chili powder, black salt and chaat masala are other flavorful additions that can be used if not fasting. (Some eat these spice powders as well during fasting and so need to be used accordingly. I added these spice powders to a portion of raita which is not pictured here.) 

* Serve this with 'allowed breads' during fasting like parathas made with amaranth flour, water chestnut flour or barnyard millet pulao and such.

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

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Rajasthan Garlic Chutney / Lehsun ki Chutney

 

This garlic chutney, called lehsun ki chutney / lasan ki chutney is a rustic, flavorful condiment catering to garlic lovers. Obviously garlic bulbs and red chilis are the main ingredients used in the preparation of this fiery accompaniment. Always a part of Rajasthani thaalis, this chutney is quite a simple preparation and can be done in a short time. It can be used as an accompaniment to breakfast dishes / meals / rustic rotis, as a spread for sandwiches or to perk up the dishes like vada pav. It can be stored for a few weeks, when refrigerated.

There is no such thing as a standard version when it comes to garlic chutney preparation and each household has their own favorite recipe. I have seen versions including tamarind / amchur /lemon juice / ginger and other things. Use chilis and chili powder according to your taste. I have seen the chutneys with a darker shade but mine is redder because of the Byadagi chilis I used. I had made this as part of my dal baati churma platter. 

Recipe source: Here
Ingredients for chutney:
24 garlic cloves
1 heaped tsp. cumin seeds
6 chilis (I used Byadagi variety which gives color and are less spicy,)
1 tsp. spicy chili powder
Salt to taste
3/4 cup water
1/4 cup oil
1 tsp. mustard seeds

Directions:

* Add garlic cloves, cumin seeds, chilis, chili powder and salt to a blender / processor.

* Blend them together to a fine paste adding water.

* Heat oil preferably in a non stick pan and add mustard seeds.

* When they start to splutter, add the ground paste and stir.

* Cook on medium flame, stirring frequently until it thickens, about 10 minutes.

* Cool the mixture and store in a jar. Use as needed and refrigerate the leftover chutney.

This post is an entry for Blogging Marathon with the theme 'Condiments'. Check the link to find out what other marathoners are cooking.

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Cabbage Chutney / Cabbage Pachadi

A piece of paper with recipes scribbled on has been lying in my night stand for years. It had this chutney recipe, mentioned by my sister in law years ago during one of my India trips. I had been skeptical to try cabbage in a chutney recipe all this time though everyone at home loves the vegetable. I got to try it recently as a variation since I have been making instant chutneys almost on a daily basis as the entire family is present for lunches and dinners now, thanks to Covid situation. I am making more and more south Indian style meals and this chutney was made one day for our lunch. I loved this chutney. The 'pronounced' cabbage smell is not present and no one could even guess what chutney it was. This south Indian style pachadi / chutney makes a great accompaniment to rice or even breakfast items. Below is the recipe for this quick and easy cabbage pachadi.

Ingredients:
1 tbsp. oil
1/2 tsp. mustard seeds
2 tsp. skinned black gram (urad dal)
1/4 tsp. cumin seeds
1/4 tsp. coriander seeds
6 dried red chilies (The quantity depends upon the heat of the chilies being used and so use with discretion.)
2 pinches of asafoetida powder
1/8 tsp. turmeric powder
3 cups finely chopped cabbage
1/2 tsp. sized tamarind ball
Salt to taste
Ingredients for tempering:
1/2 tsp. oil
1/4 tsp. mustard seeeds
1 sprig of curry leaves

Directions:
* Heat oil in a wide pan and add mustard seeds and black gram. When mustard seeds start to splutter and black gram starts to turn reddish, add cumin and coriander seeds. When the seeds start to turn a shade darker add red chilies, asafoetida and turmeric. Stir and add cabbage, tamarind and salt.
* Mix well once, lower the heat setting, cover and cook. Keep stirring intermittently and cook until the cabbage softens. Remove the pan from heat and let the cabbage mixture come to room temperature.

* Add the mixture to a blender and grind it to a slightly coarser mixture. Add a little water if it is hard to run the blender.

* Heat oil in a small pan and add mustard seeds. When they start to splutter add curry eaves and turn off the stove.
* Add this tempering to the chutney and mix well.
* Serve it along with rice and ghee or as an accompaniment to Indian breakfast dishes.
* Refrigerate the remaining chutney and use within a couple of days.

This post is an entry for Blogging Marathon with the theme 'Condiments'. Check the link to find out what other marathoners are cooking.

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