Kalchina Vankaya Pachadi | Roasted Eggplant Chutney | Andhra Recipes. Learn how your comment data is processed. Place the eggplant on a plate and sprinkle water, once cooled down, peel the skin carefully. Chillis – green chillis suit the best but if you don’t have try to source red chillis. ★☆ Oil – Sesame oil is the best but you can use sunflower or vegetable oil. Here you can our family grew brinjal plant. This can also be eaten with chapatis and dosa or even this. The eggplant will start oozing out water as it gets grilled slowly, so it is better if you place a foil under the burner plates so it can be easy for cleaning.. Once the eggplant is roasted on all sides, it will form a burnt skin all over. Enjoy kalchina vankaya pachadi with hot rice and ghee. Andhrites take their everyday chutney very seriously and any chutney made with fresh vegetables is more than emotion for them. Kalchina vankaya pachadi is more of a household everyday dish, unlike regular vankaya pachadi. The big eggplant especially has lost of moisture in it, so I recommend placing it in a strainer for a couple of minutes. My mum would make some kind of chutney almost every day be it with tomato,lady’s finger, ridge gourd or ivy gourd etc. 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 am Hari Chandana Ponnaluri, an Indian food blogger currently living in Spain. Place the eggplant on direct flame, keep rotating and grill on all sides until the skin gets burnt. Add garlic cloves, tamarind and switch off the flame in 2 minutes. Use this as a dip instead of store-bought hummus and other condiments. In olden days, these are made in mortar and pestle and hence called roti pachadi(rolu= mortar and pestle,pachadi=chutney). ★☆ works well but you will just miss the smoky earthy flavour. For Kalchina vankaya pachadi, we normally grill the eggplant on open flame carefully so it imparts a smoky flavour to the chutney. Your email address will not be published. I used the big eggplant as the texture is perfect for the chutney. This is for additional taste and you can skip it if you cant tolerate nuts. To remedy this situation, yesterday I made Kalchina Vankaya Kothimira Pachadi or Andhra Style Roasted Brinjal and Coriander Chutney. Heat oil in a pan and splutter mustard seeds, then add urad dal, channa dal, red chillis and curry leaves, fry for a couple of minutes and pour hot on the chutney. Like I said before Andhra is very famous for chutneys made with fresh vegetables. Normally when I have the large brinjal, I make Vankaya Pachi Pulusu or Vankaya Perugu Pachadi. which is the uniqueness of this recipe. Allow it to cool down and peel the skin carefully. Required fields are marked *, Hi! ★☆ Vankaya pachadi and brinjal dishes, in general, are a must in most of the Andhra weddings. Your email address will not be published. Last Updated: July 17, 2020 | First Published on: December 2, 2011, Filed Under: chutney, Uncategorized Tagged With: eggplant, very delicious and tasty eggplant chutney..would be great eaten with steaming iddles:), Your email address will not be published. Refined Sugar-Free Butternut Squash Cake with salted cream cheese frosting, 11 Obstacles to losing weight with SOLUTIONS, Healthy Mushroom Palak Paneer-Spinach with Indian Cottage Cheese, Instant Pot Brown Rice and Beans(No Soaking), Broadstairs to Margate Kentish Coastal Walk, Dosakaya Tomato Kura|Yellow Cucumber Curry. Wash the eggplant well and pat dry it. Always add less salt first while using rock salt as the measure can go wrong. Check for the detailed post above on tips to grill the eggplant on the flame. In the last few minutes, add in tamarind and garlic cloves too. This is more like a South Indian version of spicy Baba Ganoush if I may say so, completely vegan and gluten-free. Place the eggplant directly on the stove, 7. Remember, the best lessons are always from failed people. the smoky flavour that gets imparted from the direct flame into this chutney is to die for! Save my name, email, and website in this browser for the next time I comment. this will take 5- minutes on low to medium flame. If you are scared to handle it with bare hands, insert a skewer or a knife and start grilling. Adjust the green chillis according to your spice preference and type of chillis. Tamarind nicely balances the spice. ★☆ ★☆. 4- Add in chopped tomatoes and cook until they turn soft. Cube the soft eggplant and keep it aside preferably in a strainer so any extra liquid will be filtered out. Instead of eating peanut chutney for dosa, make these kinds of chutneys with plenty of low-calorie vegetables. rock salt or sea salt to taste ideal ½-1 teaspoon. Serve with hot rice or use as a dip for crackers. Rock Salt – imparts an earthy taste , use sea salt or table salt if you don’t have this. Add in chopped tomatoes and cook until soft. You can also use this eggplant chutney as a spicy dip for crackers, almost like baba ganoush. 5- In a blender jar, add cumin seeds, toasted sesame seeds, roasted peanuts(please dry roast them if you don’t have already roasted ones ready) and grind into a coarse powder. Tag @fatrainbowgirl on Instagram and hashtag it #fatrainbowcooks, Your email address will not be published. Add a nice tangy flavour and I highly recommend. April 20, 2013 by Siri. This post may contain affiliate links. the smoky flavour is just to die for! This site uses Akismet to reduce spam. Aubergine/Egg Plants – This can be made with any kind of green or purple brinjal family. Andhra Pachi Tomato Pachadi{Raw Green Tomato Chutney), Instant Pot Aloo Gobi – Low-Calorie Recipe ». Tomatoes – Take nice and red ripe tomatoes. What I observed is that brinjal plant doesn’t need much special care except a nice deep pot and a good supply of rice water(water in which rice is washed). This is more like a South Indian version of spicy Baba Ganoush if I may say so, completely vegan and gluten-free. Vankaya Kalchina Pachadi ~ Smoky Eggplant / Brinjal Chutney. 2. Rub a few drops of oil all over the eggplant and insert a metal skewer into the belly of the eggplant. Transfer to a bowl and set aside. Add the mustard seeds, urad dal and chana dal and let them, Kalchina Vankaya Pachadi ~ Roasted Eggplant Chutney Recipe. 8- Pour the hot tadka over egg plant chutney and mix well. this chutney Best eaten with plain rice along with a dollop of ghee. 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