Vankaya Pachadi

It is a traditioal Andhra dish. Normally brinjal can be roasted with a skin in a oven or roasted on a stove top on a medium flame. But the typical vankaya pachdi is made when vankaya is roasted on fire made out of coal. The aroma of the brinjal when it is roasting itself is very apetizing. Even now, in villages they to do like this. But now a days in cities and towns coal is not available in the house. So for easy preparation, roasting  can be done in oven or on the top of the stove burnel. You can roast in the pan also.

INGREDIENTS

• Big size brinjal          1
• Green mirchi             10 chopped
• Tamarind paste        3 tsp chopped
• Turmeric powder
• Jaggery powder        2 tsp
• Raw onion                2 medium size chopped into small size
• Salt to taste

SEASIONING

• Oil                            2tsp
• Mustard seed         1/8 spn
• Udad dal                  1/4 spn
• Channa dal               1/4 spn
• Hing                          pinch
• Curry leaves  

   

 HOW TO PREPARE

1. Clean the brinjal and grease it with oil.
2. Take a flat pan and heat on medium flame.
3. Keep the brinjal on the pan and roast it.
4. Turn it or roatate it and roast the brinjal till it becomes soft.
5. After it gets roasted keep it aside and let it cool.
6. Take a large bowl it is easy to smash all ingredients.
7. Remove the skin of the brinjal.
8. Smash the brinjal along with chopped raw onions, chopped green chillies, jaggery, tamarind paste and  salt.
9. For seasioning heat 2 tsp of oil. add all ingredients like mustard seeds, urad dal, channa dal, hing and finnally curry leaves.
10. Mix it in vankaya chutney.
11. The addition of seasiong along with curry leaves and hing will come flavour to chutney.

Then serve with hot rice and ghee.