Kalchina Vankaya Tomato Pachadi – Roasted Eggplant Tomato Chutney


Kalchina Vankaya Tomato Pachadi

The profitable mixture of roasted eggplants and tart-sweet tomatoes is a match made in heaven. Roasted eggplant lends a deliciously smoky edge whereas balancing out the tart taste of tomatoes. Works nice as a dip, or pachadi to go along with rice or facet with rotis. No matter you select to have it with, its culinary bliss. 🙂

Roasted Eggplant

Kalchina Vankaya Tomato Pachadi Recipe

Prep & Cooking: 30 mts

Serves 3-4 individuals

Delicacies: Andhra



1 giant brinjal, ideally white or else purple

1 onion, finely chopped

1″ ginger, finely minced

2 tomatoes, finely chopped

2 inexperienced chillies, finely chopped

pinch of turmeric pwd

1 tbsp finely chopped coriander leaves

salt to style


1/2 tsp mustard seeds

1/2 tsp cumin seeds

1/4 tsp asafoetida/hing/inguva or 2-3 crushed garlic flakes

1-2 dry crimson chillis, tear and de-seed

10-12 contemporary curry leaves

1 Grease the brinjal with oil and roast over low warmth. To make sure even cooking rotate the brinjal. Take away from flame sprinkle water and depart apart to chill for 8-10 mts. Peel the pores and skin and mash the pulp with a fork and preserve apart.
2 Warmth oil a vessel, add the mustard seeds and allow them to splutter. Add the cumin seeds and urad dal and let the dal flip crimson. Add the crimson chillis, ginger, hing or garlic and curry leaves, fry for a number of extra seconds. Don’t burn them. Add the chopped onions and saute for 3 mts. Add turmeric pwd and mix.
3 Add the chopped tomatoes and salt and cook dinner for 6-7 mts until they flip delicate. Add the mashed eggplant and mix properly. Prepare dinner for 3-4 mts.
4 Garnish with chopped coriander leaves. Serve with rice or rotis.

Roasted Eggplant and Tomato Chutney, Amaranth leaves Potato Fry with Pulka


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