Baingan Ka Bartha / Vankaya Banda Pachchadi /Roasted Eggplant Chutney
Today I'm posting an Andhra dish called vankaya banda pachchadi i.e. roasted brinjal chutney or roasted eggplant curry. For this dish we roast the eggplant on direct flame
and then prepare the curry. Here goes the recipe.
Preparation time : 20 minutes
Cooking time : 10 minutes
Serves : 3 adults
Ingredients :
Brinjal ( eggplant ) - 1 big
Onion - 1 big ( finely chopped )
Ginger paste - 1 tsp
Garlic - 4 pods
Green chillies - 4 ( slit lengthwise )
Mustard seeds - 1 tsp
Jeera - 1 tsp
Fenugreek seeds - 1/4 tsp
Oil - 1 tbsp
Hing - 1/4 tsp
Tomatoes - 1 big ( finely chopped )
Coriander leaves - 3 stems ( finely chopped )
Salt - to taste
Method :
Take a balloon
brinjal ( or big green brinjal ). Roast the brinjal directly on the flame like in the pictures below.
When the brinjal is nicely burnt, switch off the flame. Carefully transfer to another plate and allow to cool.
Once cooled remove the outer burnt skin of the brinjal.
You will be left with the inner meat as shown in the picture
below.
Now carefully separate the threads and check for any bugs. If any remove them.
Now smash the meat into a nice paste.
While doing this we should remove the thread like things. These threads get caught inbetween our fingers as shown in the picture. Now we can easily discard them. These are to be removed for a better texture of the curry. Once this is done keep it aside.
Heat oil in a pan and add mustard seeds and Jeera. Add fenugreek seeds.
Once they splutter add garlic.
Once they turn golden brown in colour add hing, onion, green chillies and ginger garlic paste.
Once onion turns translucent add turmeric and tomato
pieces.
Fry until tomatoes are mushy. Add the brinjal paste and salt.
Mix it well. Check for salt and spice. If you want more spicy add chilli powder.
Add coriander leaves and serve with hot steamed rice
.
Today I'm posting an Andhra dish called vankaya banda pachchadi i.e. roasted brinjal chutney or roasted eggplant curry. For this dish we roast the eggplant on direct flame
Preparation time : 20 minutes
Cooking time : 10 minutes
Serves : 3 adults
Ingredients :
Brinjal ( eggplant ) - 1 big
Onion - 1 big ( finely chopped )
Ginger paste - 1 tsp
Garlic - 4 pods
Green chillies - 4 ( slit lengthwise )
Mustard seeds - 1 tsp
Jeera - 1 tsp
Fenugreek seeds - 1/4 tsp
Oil - 1 tbsp
Hing - 1/4 tsp
Tomatoes - 1 big ( finely chopped )
Coriander leaves - 3 stems ( finely chopped )
Salt - to taste
Method :
Take a balloon
Keep rotating the brinjal and move it up and down so that the outer layer of the brinjal becomes crispy.
When the brinjal is nicely burnt, switch off the flame
Once cooled remove the outer burnt skin of the brinjal.
You will be left with the inner meat as shown in the picture
Now carefully separate the threads and check for any bugs. If any remove them.
While doing this we should remove the thread like things. These threads get caught inbetween our fingers as shown in the picture. Now we can easily discard them. These are to be removed for a better texture of the curry. Once this is done keep it aside.
Heat oil in a pan and add mustard seeds and Jeera. Add fenugreek seeds.
Once they splutter add garlic.
Once they turn golden brown in colour add hing, onion, green chillies and ginger garlic paste.
Once onion turns translucent add turmeric and tomato
Fry until tomatoes are mushy. Add the brinjal paste and salt.
Mix it well. Check for salt and spice. If you want more spicy add chilli powder.
Add coriander leaves and serve with hot steamed rice
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