Vankaya Pachchadi(eggplant roasted and mashed along with spices)

June 5, 2007 at 6:24 pm Leave a comment

Iam very happy that Sangeetha has chosen the king of vegetables Mr.Eggplant, to be part of our JFI event this month. Click on the picture to know more about the event

As I already blogged some of the popular recipes of eggplant in my kitchen,its now time for me to dig for the less popular ones in my kitchen. This Vankaya Pachchadi is one of my favourite recipes and the first one I would ask my mom to make it whenever I go home. The reason I don’t make it often in my house is my husband doesn’t like it very much. So,I just feel lazy to cook foodstuff that only I have to eat. This pachchadi is easy to make and delicious to enjoy with hot rice and ghee.

Large Eggplant in picture1

Roasted Eggplant in picture2

1 big eggplant
2 dry red chillies
2 small green chillies
For tadka
1 tsp chana dal
1 tsp urad dal
1 tsp mustard seeds
1/4 tsp jeera
2 stp oil

First pick firm and soft clean large eggplant . Wash and wipe dry eggplant and apply oil all over the brinjal and roast it by keeping it directly on stove(medium flame). Keep turning in between to ensure that that the brinjal is charred and soft so that it is cooked on all sides.Take from stove and let it cool. Peel the skin using water.Now ,in a tadka pan,fry dry red chillies in oil and take them out.In the remaining oil add all the tadka ingredients and fry till mustard seeds splutter and dals are golden brown. In a chopper or mixer,add the roasted and peeled brinjal along with fried red chillies and tamarind and chop till soft.Take this into a bowl and add fried tadka ingredients,finely chopped green chillies and garnish with coriander.
note:do not add water while grinding the brinjal and watch when u grind to avoid making it into a paste.tamrind can also be replaced by tomato or lime juice.If you r using a tomoto cook it in oil till soft to avoid raw smell of tomato.

Entry filed under: Chutnies and Raita.

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