Andhra Brinjal Chutney | Indian Roasted Eggplant Chutney | Vankaya Pachchadi
A Life (Time) of Cooking
A Life (Time) of Cooking
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 1 large eggplant (bharta variety if you can – medium sized round purple variety)
  • tadka
  • 1 Tblspn split, husked urad dal
  • 2 tspn black mustard seeds
  • 0.25 tspn fenugreek seeds
  • 6 dried red chillies, or to taste, stalks retained and nicked at the tail
  • 3 green chillies, or to taste, whole, with stalks removed
  • 12 curry leaves on the stalk
  • 0.5 cups coriander leaves, chopped roughly
  • 1 tspn asafoetida powder
  • 2.5 tspn ghee

Instructions

Comments

Log in or Register to write a comment.