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Kalchina Vankaya Pachadi | Roasted Eggplant Chutney | Andhra Recipes

April 20, 2013 by Siri

Like I said before Andhra is very famous for chutneys made with fresh vegetables. I really don’t want to boast again about how andhraites are crazy about their unique chutneys and straight away go in the recipe. I have made Brinjal chutney many times but this one had really stolen my heart with its unique smoky taste,I made this chutney with roasted egg plants and we call it as Kalchina Vankaya Pachadi in Telugu..Egg plants aka brinjal will be directly roasted over the flame before grinding..As we roast over direct flame it gives brinjal a very smoky taste that is unique in its own way. This chutney tastes best when had with white rice and a dollop of ghee. The best part in it is you don’t need to wait for a long time cooking the vegetables. Click here if you would like to taste all my chutneys..

Takes 30 min; Serves -3
INGREDIENTS:

  1. Eggplants/Brinjal – 300 gms
  2. Oil -1/2 tbsp
  3. Water Soaked Tamarind – 1/2 lemon size
  4. Home Made Curry Powder – 2 tbsp(Click here for recipe)
  5. Cilantro – 2 springs chopped
  6. Salt as needed

For Tempering:
  1. Oil – 1 tbsp
  2. Mustard seeds – 1/2 tbsp
  3. Urad dal- 1 tbsp
  4. Channa dal – 1 tbsp
  5. Cumin seeds – 1/2 rbsp
  6. Hinge – 1/4 tbsp
  7. Dried Red Chillies – 2
  8. Curry Leaves -2 springs
METHOD:
Wash Eggplants thoroughly and dry with a kitchen towel.Rub the vegatble with few drops of oil and put it on flame directly.Roast for 5 min turning in between till the brinjals turn soft but not too mashy.This would take minimum 5-7 min for each brinjal. 

 Eggplants skin will start leaving when roasted completely.Gently remove the remaining skin and also pluck the stem.Allow them to cool down. take a fork and mash them a little.Take the mashed brinjal and add salt and curry powder to it.Blend it into a coarse chutney and remove it to a serving bowl.Add cilantro and give it a good mix.

Heat oil in a kadai and splutter mustard,cumin and dried red chillies and crushed garlic.When they stop sizzling add in the curry leaves,urad dal,channa dal and roast them for few seconds.Add in hinge and give it a good mix.Pop in the coarse chutney and give a good mix such that the chutney gets coated well with tempering and switch off the flame after 5 min.

Serve it with hot rice and any vegetable stir fry!!


TIP 1 : Using big brinjal is recommended for this as it turns out very soft upon roasting since it is tender by its nature and gets roasted fast.

TIP 2: You need not discard the skin if you like.Believe me the skin will be very tasty after getting roasted on flame, but will be at a little diff taste since it gets burnt.

TIP 3: rubbing with oil before roasting is purely optional as I haven’t done for all the brinjals here in the recipe.

Hope you enjoyed this Kalchina Vankaya Pachadi..
For feedback and any queries please write to sirisfood[at]gmail[dot]com


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Filed Under: Chutneys/Pickles/Dips, Indian-Andhra Tagged With: brinjal

About Siri

Siri is a full time IT professional interested in cooking,travelling and photography .She believes in eating freshly cooked meals that are simple and easy to prepare.She aims to present such simple recipes with detailed instructions for you! Thanks for visiting!

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Comments

  1. divya says

    April 20, 2013 at 11:39 PM

    looks so delicious and mouthwatering.

  2. Priya R says

    April 21, 2013 at 4:11 AM

    wow Siree, I can almost imagine the lovely taste of this chutney 🙂 as always you explain, click and write well

  3. Rafeeda AR says

    April 21, 2013 at 4:43 AM

    looks really yum…

  4. Beena.stephy says

    April 21, 2013 at 6:13 AM

    Tempting pachadi. Nice presantation

  5. Meena Selvakumaran says

    April 21, 2013 at 7:05 AM

    finger licking chutney,looks so delicious.

  6. Arthy Suman says

    April 21, 2013 at 9:54 AM

    need to taste this, delicious

  7. Julie says

    April 22, 2013 at 2:52 AM

    haven’t tried this way,looks yumm:)

  8. Priya Suresh says

    April 22, 2013 at 10:35 AM

    Yummooo, droolworth pachadi,can guess the aroma from here itself.

  9. Divya Pramil says

    April 22, 2013 at 12:36 PM

    Finger-licking chutney Siree dear, lovely clicks and well explained too 🙂

  10. RAKS KITCHEN says

    April 23, 2013 at 10:45 AM

    WOw, looks superb, loved the pictures a lot, super tempting!

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