Roasted Eggplant Chutney (vankaya kalchina pachadi) is a delicious side dish for rice.The smokey flavor brings a unique taste for this chutney.
Ingredients
4 medium size eggplants
1 tsp tamarind paste
1/4 tsp turmeric powder
some cilantro /coriander leaves
salt to taste
For Tempering
1 tbsp of oil or ghee
1 tsp uad dal
1/8 tsp fenugreek seeds
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp crushed pepper
a pinch of hing
few curry leaves
4-5 garlic cloves
4 medium size eggplants
1 tsp tamarind paste
1/4 tsp turmeric powder
some cilantro /coriander leaves
salt to taste
For Tempering
1 tbsp of oil or ghee
1 tsp uad dal
1/8 tsp fenugreek seeds
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp crushed pepper
a pinch of hing
few curry leaves
4-5 garlic cloves
Preparation
Roast eggplants on stove top on low to low medium flame until the skin becomes black in color. Allow them to cool down. Then peel off the skin and crush them with a fork.
Roast eggplants on stove top on low to low medium flame until the skin becomes black in color. Allow them to cool down. Then peel off the skin and crush them with a fork.
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Procedure
Tempering
Take oil or ghee in a small sauce pan which is on medium heat. When the oil is hot add urad dal, fenugreek seeds, mustard seeds and cumin seeds. Keep stirring them. When the mustard seeds are spluttering add crushed red chilies. When they are about to change color, add garlic and continue stirring. When the garlic is light brown add hing/asafoetida, curry leaves and turmeric powder. Add the roasted and crushed eggplant/baingan to this prepared tempering. Add salt, tamarind paste and cilantro. Mix them well. Serve it with chapati or rice.
Tempering
Take oil or ghee in a small sauce pan which is on medium heat. When the oil is hot add urad dal, fenugreek seeds, mustard seeds and cumin seeds. Keep stirring them. When the mustard seeds are spluttering add crushed red chilies. When they are about to change color, add garlic and continue stirring. When the garlic is light brown add hing/asafoetida, curry leaves and turmeric powder. Add the roasted and crushed eggplant/baingan to this prepared tempering. Add salt, tamarind paste and cilantro. Mix them well. Serve it with chapati or rice.