Vankaya Tomato Pachadi/Eggplant Tomato Chutney
Ingredients1 big eggplant/Brinjal (about a pound)
2 big tomatoes
5 to 6 green chillies(depending on the spice level)
1 tbsp oil
4 cloves garlic
1 tbsp cumin seeds
1 large lemon sized tamarind
salt per taste
For Tempering2 tbsp oil
1 red chilli
1 tsp mustard seeds
1 tsp urad dal
1 tap chana dal
1 tsp cumin seeds
1 small clove garlic crushed
pinch go turmeric
pinch of Asafoetida/hing (Inguva)(Optional)
5 to 6 curry leaves
For Garnish1 medium onion chopped
Handful of coriander leaves
MethodIn a microwave safe bowl take couple of table spoons of water and add the tamarind. Pop it in the microwave for 20 to 30 seconds. This will make the tamarind soft and it will be easy to extract the juice. Let it cool for a minute and give it a good squeeze and set aside. See not to have any hard shell pieces in the tamarind.
In a pan heat 1tbsp oil. Add the green chillies and close the lid. Let the chillies get brown on all sides. This will take 3 to 4 minutes. Take the chillies into a bowl and keep side. Now add the eggplants to the same and close the lid. Let the egg plants cook for 5 to 7 minutes. Check to see if the eggplants are cooked and look little bit mushy. at this point add in the tomatoes and cook for 5 minutes. Turn of the heat and take this mixture into a bowl and let them cool.
Into a mixer jar or blender add the garlic cloves, green chillies, salt, tamarind mixture and cumin seeds. Grind to fine paste. Now add in the tomatoes and egg plant pieces and give 4 or 5 pulses just to grind the egg plants and tomatoes coarsely. Do not grind into a fine paste. You must see little chunks of the eggplants.
Check for salt and tanginess. If you feel like it needs a little tanginess(pulupu) add a tablespoon of lemon juice. Adjust all the other seasonings at this point. Take the mixture into a bowl and keep aside.
Heat 2 tbsp oil in a pan. Add the red chillies and fry till they turn light brown. Add in the mustard seeds, urad dal, chana dal, cumin seeds, garlic and let them splutter. Add in the hing and turmeric. Add the curry leaves and let them splutter. Turn off the heat. Add the oil mixture to the ground eggplant mixture. Give it a good stir. Garnish with Coriander leaves.
NoteIf you are using tamarind paste from India stores which tends to be little bit thicker, in a bowl take 1 1/2 tbsp of tamarind paste and 2 tbsp of water and give it a good mix.
If you are using tamarind paste from chinese stores which will be thinner, just add 4 tbsp of tamarind paste directly to the blender.
Post a Comment