Vankaya Tomato Pachadi – Brinjal Tomato Chutney

Vankaya Tomato Pachadi (brinjal tomato chutney)
Vankaya Tomato Pachadi (brinjal tomato chutney)

                 Vankaya Tomato Pachadi (brinjal tomato chutney) is a no onion, no garlic chutney that goes well with rice, chapathi or dosa. What would you do when you are not left with enough eggplants to make a curry for the whole family? You can just pair it up with some tomatoes and make a hot chutney. Sometime back I was left with only 2 brinjals and so to use them up I had to make this chutney that was enough for 2 of us. 

2 to 3 hot green chilies slit
2 small brinjals (about ¾ cup of pieces)
1 tomato chopped
tamarind paste (optional, if you want it to be more tangy)
pinch of turmeric
salt to taste
few coriander leaves chopped
pinch of mustard
pinch of cumin for grinding + another pinch for tempering
1 sprig curry leaves
¼ tsp of channa dal /senaga pappu
Pinch of urad dal / minapappu
1 broken red chili
1 tbsp + 1 tsp oil
1.   Heat a heavy bottom pan with oil; fry slit green chilies for 1 to 2 mins. set this aside
2.   In the same pan, add brinjal pieces, sprinkle salt and fry till fully cooked. If needed you could cover and cook. set aside to cool
3.   In the same pan, add tomatoes, sprinkle salt and turmeric. fry till fully mushy  and almost dry(do not cover and cook as this doesn’t give a good taste to the chutney)
4.   Once the fried ingredients are cool, grind them along with cumin. Adjust salt and if desired add tamarind.
5.   Heat another small pan with 1 tsp. oil, add  mustard, cumin , red chili, dals, when they are fried well, add curry leaves and pinch of hing. Off the heat and add the chutney to this. Mix well and garnish with chopped coriander leaves        

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  1. says

    Hi Swasthi, your chutney look delicious, it sure taste good with dosa. Great combination of brinjal and tomato, love this.<br /><br />Have a nice weekend.