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Sunday, April 18, 2010

VANKAYA BANDA PACHHADI (Brinjal chutney)

VANKAYA CHUTNEY:
This we used to call as Vankaya Banda Pachhadi or Vankaya Roti Pachhadi ,As instead of grinding the chutney in Electric Blenders our mothers   used to grind the chutney in a grinding stone with hand unlike us using all electricgadgets,in those days.And there is a tremendrous change in the taste of hand made and electric ones.
MATERIALS:
Vankayalu-1 to 2 Large Size
Microwave the Brinjalswith the skin for 20 -30 mins in a Microwave.(Or else it can be roasted with its skin on the top of a stove. Let it cool,then peel of the skin and mash it well, and keep aside )
Tamarind paste 2 spoons or a Lime sized Tamarind.
Corriander Leaves
Seasoning:
2 spoons Mustard Seeds,
Half spoon Methi seeds
Red chillies 1to 2 nos
Green chillies or ripened Green chillies6 to 7
(according to taste)
Urad Daal 1 spoon(optional)
Hing a pinch
Haldi a pinch
METHOD:
Place a pan on the Stove,add 2 tsp Oil and add Urad daal,Mustard seeds,Methi seeds,Red chillies etc. and after the seasoning splutters add green chillie slits and switch off the stove.
In a blender place Tamarind paste and the Seasoning and grind it coarsely,lastly add the mashed Brinjal pulp,Kothmeer and Salt grind it for a few seconds of time.The Chutney should be coarse enough to eat and not a Paste form.
Can be used as Side dish, with Rice and even Chhapathis.

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