• 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.


  • Brinjals/Vankayalu...1 to 2.. Large Size

{Microwave the Brinjalswith the skin for 20 -30 mins in a Microwave.}
{Or else..Place large egg plant on burning stove,so that  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


  • Mustard seeds...2 tsble spoons
  • Methi/fenugreek seeds...1/2 table spoon 
  • Red chillies ...5 to 6 no.s
  • Green chillies or ripe Green chillis..6 to 7

(according to taste)

  • Urad Daal 1 spoon(optional)
  • Hing a pinch
  • Haldi a pinch


  • 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.