Vankaya pulusu pachadi is a delicious dish made of grilled brinjal. This dish has that char taste that comes from brinjal & definitely you would love to enjoy it again & again. The best combination for this dish is kandi pachadi as both the flavors work very well.
Prep Time-10mins | Cook Time-30mins | Yields-4servings
Ingredients
1Big vankaya /brinjal (American Eggplant)
1/2Cup finely chopped onion
3Tbs tamarind pulp
1Tbs jaggery
3Green chillies sliced
Salt
Seasoning
1Tbs oil
1Tsp mustard
1Tsp jeera
2Red chili's cut equally
1Tsp methi powder
1Tsp hing
Few curry leaves
Directions
- Grill eggplant / brinjal. I grilled them on a gas stove. If not you can bake them( I never done this but read in many blogs). Peel off skin, mash it & keep them aside.
- Now in a large bowl add mashed brinjal, onions, tamarind pulp, jaggery, green chilli's & salt.
- Mix the ingredients well. Adjust salt & sweetness if needed.
-Heat a pan with oil. To that add mustard, jeera, red chili's & curry leaves. Once the mustard starts jumping add hing & methi powder. Switch off heat & mix it with the chutney.
