Roasted Eggplant Chutney / Kalchina Vankaya Pachadi

As discussed before Andhra people are fond of  Pickles and Chutneys. Chutneys made with fresh vegetables are very much famous in Andhra. I made chutneys with almost all vegetables. Today I am posting a unique chutney "Roasted Eggplant Chutney. I made this chutney with roasted eggplants. To prepare this chutney, roast the eggplants directly over the gas burner so that the insides of the Eggplant is cooked. As we roast over direct flame it gives a smoky taste and flavour to brinjals which are unique in their own way. This chutney goes well with hot steamed rice, any vegetable stir fry and a dollop of ghee.

The big round violet eggplants are used to prepare this chutney. Before making Pachadi, check the brinjals are infected with worms or not. Eggplants should be firm, but not hard. It should be tender. Let us go through the recipe.

Ingredients:

2 large violet round Eggplants / Vankayalu

1/2 lemon size Tamarind (soaked in water)

6-8 Green chillies, slit lengthwise (adjust according to your spice levels)

1 big bunch of Coriander leaves (finely chopped)

Salt to taste

A pinch of Turmeric Powder

1/2 table spoon oil 

For Tempering 

1 table spoon of oil

1 table spoon of Urad dal

1 table spoon of Chana dal

1/4 table spoon of Mustard seeds

1/4 table spoon of Cumin seeds

1/4 spoon of Asafoetida / Hing/ Inguva

2 springs curry leaves

Method:

1. Wash the eggplants thoroughly with water and dry with a kitchen towel. Apply oil to the eggplants and place it directly on the gas burner and keep turning the eggplants very often, so that the skin on the surface is uniformly blackened. The smoky flavour comes out from the roasted brinjal at this moment.

2. Eggplants skin will start leaving when it is roasted completely.

3. Gently remove the skin,wash with water and pluck the stem out. Allow them to cool down for some time.

4. Mash the cooled eggplants with the help of your hands. Now add green chillies, soaked tamarind, a few coriander leaves, salt and turmeric powder to a mixie jar and grind it into a fine smooth paste.

5. Add this ground paste to mashed eggplants and give it a good mix.

6. Heat a small pan with oil, add chana dal, urad dal. Roast them till they turn golden brown colour, then add mustard seeds, cumin seeds, allow it to splutter when they stop sizzling add curry leaves,hing. 

7.  Now add the mashed egg plant mix to the seasonings and mix well. Let it cook for 3-5 minutes.

8.  After 5 minutes, turn off the flame and transfer it into a serving bowl.

9. Garnish with fresh, finely chopped coriander leaves.

10. Serve it with hot steamed rice, any vegetable stir fry and ghee.

    

Hope you enjoyed my 'Roasted Eggplants chutney'.