Vankaya Pachadi ~ Brinjal / Eggplant Chutney

There are hundreds of recipes with Brinjal / Vankaya. It has been said that Brinjal is the king of vegetables. You will be surprised to know that brinjal is the favorite vegetable of most of the Andhra People. I am one of them hahahah..... Today am here with a simple yet spicy and  delicious vankaya pachadi or brinjal chutney. It can be served with roti, naan, rice or as a spread on toasted bread. Here goes the recipe....

Blogging Marathon: 72
Theme: Dips, spreads, chutneys.
Week 4, Day 2

Ingredients:

Vankaya / brinjal 6
Garlic cloves 4
Green chili 4
Onion small 1
Tamarind small lemon size
Salt to taste
Oil 3 spoons

For seasoning:

Udad dal 1/2 spoon
Red chili 1
Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Curry leaves 4
Oil 2 spoons

Preparation:

Heat oil and add chopped brinjal, green chili, garlic cloves  and onions.
Cover with lid and cook for 10 minutes or until brinjal becomes soft.
Remove from heat and let it cool for 10 minutes.
Now transfer the mixture into blender and add tamarind and salt to taste.
Blend it into course paste, do not add water.
For tempering, heat oil and add cumin seeds, mustard, curry leaves, udad dal and red chili.
Saute for few seconds and add to the pachadi / chutney.
Serve with idly, dosa, chapati or can be used as a dip or spread.
I love to have it with hot rice.
Enjoy!

Check to see what my fellow bloggers are cooking for BM 72