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Brinjal Chutney / Vankaya pachadi

By: Sunny
Region: Indian
Dish:Vegetarian - Pickles
Main Ingredient: Brinjal
Servings: 10
Time to Prepare: 30- 40 mins
Diffculty: Easy


Indian egg plant or Bringals(2Lbs).
Red chillies 15 or green chillies 20
Dhaniya - 1 Tbs.
Salt - 2 tbs(according to taste)
Tamarind/ Chintapandu -- 1 1/2 lemon size
Popu gingalu / Tadka Spices(Pachi senagapappu/ Chenna dall,menapappu / Chana dal, avalu/ Mustard seeds, jeelakarra/ Cumin seeds).
Curry leaves-10
Garlic(optional)- 4 cloves
Turmeric - Pinch
Oil - 5-8Tbs.


Wash the Brinjals and cut them into cubes.

Take a pan put 3 to 4 tbs oil.
Then put diced Brinjal into pan. On medium flame let them fry.

Take another pan add 3 to 4 tbls of oil and put all popu ginjalu/ Tadka spices ,let them turn light golden colour, add curry leaves then add red chillies or Green chillies(any one of them).
Let chillies fry nicely.

Just fry dhaniya separately.

Microwave tamarind adding little water for 30 secs.

Check bringal fry well (oil has to come out), not to fry too much.
Now take mixy jar first put all chillies little of fried popuginjalu,garlic(optional) grind them then add dhaniya grind, then add fried bringal and just stair not to make too fine. Add pinch of pasupu/ Turmeric then take the chutney with left over popugingalu and add salt according to your taste.

Garnish with coriander.

You can serve with finely chopped onions.

Tastes good with rice.

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