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Kalchina Vankaya Tomato Pachadi ~ Roasted Eggplant Tomato Chutney

Print version of Kalchina Vankaya Tomato Pachadi ~ Roasted Eggplant Tomato Chutney
Kalchina Vankaya Tomato Pachadi

The winning combination of roasted eggplants and tart-sweet tomatoes is a match made in heaven. Roasted eggplant lends a deliciously smoky edge while balancing out the tart flavor of tomatoes. Works great as a dip, or pachadi to go with rice or side with rotis. Whatever you choose to have it with, its culinary bliss. :)

Roasted Eggplant

Kalchina Vankaya Tomato Pachadi Recipe

Prep & Cooking: 30 mts

Serves 3-4 persons

Cuisine: Andhra

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Ingredients:

1 large brinjal, preferably white or else purple

1 onion, finely chopped

1″ ginger, finely minced

2 tomatoes, finely chopped

2 green chillies, finely chopped

pinch of turmeric pwd

1 tbsp finely chopped coriander leaves

salt to taste

Poppu/Tadka/Tempering:

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1/4 tsp asafoetida/hing/inguva or 2-3 crushed garlic flakes

1-2 dry red chillis, tear and de-seed

10-12 fresh curry leaves

1 Grease the brinjal with oil and roast over low heat. To ensure even cooking rotate the brinjal. Remove from flame sprinkle water and leave aside to cool for 8-10 mts. Peel the skin and mash the pulp with a fork and keep aside.
2 Heat oil a vessel, add the mustard seeds and let them splutter. Add the cumin seeds and urad dal and let the dal turn red. Add the red chillis, ginger, hing or garlic and curry leaves, fry for a few more seconds. Don’t burn them. Add the chopped onions and saute for 3 mts. Add turmeric pwd and combine.
3 Add the chopped tomatoes and salt and cook for 6-7 mts till they turn soft. Add the mashed eggplant and combine well. Cook for 3-4 mts.
4 Garnish with chopped coriander leaves. Serve with rice or rotis.

Roasted Eggplant and Tomato Chutney, Amaranth leaves Potato Fry with Pulka

Kalchina Vankaya Tomato Pachadi ~ Roasted Eggplant Tomato Chutney Recipe

Prep time: 15 min
Cook time: 15 min
Yield: 4
Main Ingredients: eggplant tomato

The winning combination of roasted eggplants and tart-sweet tomatoes is a match made in heaven. Roasted eggplant lends a deliciously smoky edge while balancing out the tart flavor of tomatoes. Works great as a dip, or pachadi to go with rice or side with rotis. Whatever you have it with, its culinary bliss.

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By • Apr 16th, 2010 • Category: All Recipes, Andhra Recipes, Indian Chutney Recipes - Pachadi, Indian Vegan Recipes, Indian Vegetarian Recipes, Recipes Vegetable Dishes

  • http://sourashtrakitchen.blogspot.com Radhika Vasanth

    I love the Andhra style Brinjal pachadi. Thanks for sharing this recipe

  • http://cilantro-cilantro.blogspot.com/ Cilantro

    We call this Kothsu and it is most often had with Venn pongal.

  • http://kavithabhargav.blogspot.com Kavitha

    southern version of baingan ka barta, I must say.

    • VikasK

      Agreed. This is indeed baingan ka bharta.

      I feel mustard seeds, curry leaves and the rest do not necessarily add to the taste. The taste kick comes from the three major ingredients – brinjal, onion and tomato (and salt). Sometimes a small quantity of green peas is also added to it.

      The seasoning ingredients do enhance the visual appeal of food.

  • http://mharorajasthanrecipes.blogspot.com/ Priya (Yallapantula) Mitharwal

    Sailu, the picture is very very tempting, I love kalchina vankaya pachhadi :)

  • http://vegetarianmedley.blogspot.com/ Madhavi

    Very nice recipe :))

  • http://tamalapaku.blogspot.com Jaya

    Looks damn yummy. We do make this pachadi but the one you made is slightly different. Should try this version too!

  • http://deepthimuddu.blogspot.com josh

    Awww god..you are killing me with the second picture..my favourite dish.
    Thanks for sharing..
    cheers
    JOSH

  • sudha

    I am very big fan of this chutney Sailu garu…..My Mom prepares this in the same way..

  • Sravani

    Hai Sailu garu,
    mee vegetarian dishes try chesanu.chala bagunnai…kachoris enni rojulu niluva untayi..maa babu birthday ki few days mundu prepare chesukovacha..

    • http://sailusfood.com Sailu

      Khasta Kachori has a shelf life of 2-3 days, Sudha, unlike aloo or pyaz kachori which need to be eaten the day they are prepared.

  • http://www.rajendermanju.blogspot.com Manju Rajender

    We used to add lots of onions and tamaring juice to make a pachadi out of kalchina vankaya :) Wonderful pics and presentation :)

  • pr117

    Sailugaru,
    Excellent photo of this pachadi and Thotakura bangaladumpa with roties. What an awesome combination. Along with paneer bhurji to make a balanced and nutritious meal. Thanks. One more request, Sailugaru, since it is summer time, lot of green mangoes and body requires lot of cooling foods. Can you please suggest which summer vegetables have body cooling qualities. I think you are the right person to give this knowledge to all your readers.
    Looking forward to your blog.

  • Anju

    Hey sailu,

    Love love this pickle grandmama use to make this for me, i love this pickle….
    i wish u wre here i would have thanked you soooooooooooooooooooooooo much
    love itttttttttt

  • Priya

    Hi Sailu..Can i grill this on charcoal grill as i dont have gas stove..mine is ceramic top so can’t really do anything with it.
    Do is taste the same?
    Pics looks delicious! so wanna try it for sure…..Thank you Sailu!

    Priya

    • http://sailusfood.com Sailu

      Yes, you can use charcoal grill and it will taste good too.

  • sarita

    Hi Sailu

    I have asked this question before but I dont think it got uploaded.

    You often mention white brinjals. what are these. I have never seen one. can purple ones be substituted.

    thanks for all your recipes

  • Anu

    Hello Sailu

    great recipe and wonderful pics….can u pls post the recipe for the Amaranth leaves Potato Fry….it looks so yummy too…..

  • http://www.sailusfood.com priya

    Hello sailu
    Your recipe is very nice . It is very useful to me while I went office early . Thank you sailu . Bai……………..