Saturday, August 25, 2012

Tangy Roasted Brinjal Chutney (Vankaya Pachi Pulusu/Vankaya Pulusu Pachadi)

South Indian Vegetarian Main Course Special
Andhra Cuisine
Tangy Roasted Brinjal Chutney (Vankaya Pachi Pulusu/Vankaya Pulusu Pachadi)

Serves 3-4

Long Oval Purple Brinjal (Bharta Baingan/Vankaya)- 1 Medium or 2 Small
Extra Light Olive Oil/Olive Pomace Oil- 1 Tbsp.
Onion- 2 Medium, Finely Chopped
Green Chilies- 3-4, Finely Chopped (depends on the Spiciness needed)
Tamarind Extract- (a Big Lemon Sized Tamarind portion is dissolved in Water to get) a Diluted 3 Tbsp.
Jaggery- 1 Tbsp.
Salt- to Taste
Turmeric Powder- a Pinch

Fresh Coriander Leaves- 2 Tbsp., Finely Chopped

For Tempering:

Mix of Chana & Urad Dal- 1.5 Tsp.

Mustard Seeds (Rai)- ½ Tsp.
Cumin Seeds (Jeera)- ½ Tsp.
Curry Leaves- about 7 to 8
Dried Red Chilies- 2, Broken
Hing- a Pinch


Wash, Pat Dry & Prick the Brinjal with a Fork, Apply some Oil to moisten the Surface overall
On a Slow Flame, Roast the Brinjal changing sides in between to achieve Charred Surface all over
Keep the Brinjal aside till it is cool enough to Peel & Mash
Remove the Skin (which should Chip off easily) if done with Oily hands
Gently Mash the Peeled Brinjal

In a Pan, Add the Tempering Items 
Heat Oil, Add Mustard & Cumin Seeds & let them Splutter
Add Onions, Green Chilies & Fry till Golden Brown

In the Mashed Brinjal, Add the Tamarind Pulp, Jaggery, Turmeric, Salt along with the Tempering-Onion Mixture
Mix Well & Garnish with Coriander
Serve Fresh with Andhra Meal of Steamed Rice, Vegetable preparation, Dal, Curd etc..

The Brinjal can be Softened in the Microwave as well if a Gas Stove with Flame isn't available or are pressed for time

 Feel free to share your views & do let us know how this one turned out :)

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