Kalchina Vankaya Tomato Pachadi | Roasted Eggplant Chutney
Kalchina Vankaya Tomato Pachadi, an Andhra style chutney where eggplants roasted directly on the flame are used along with tomato, green chillies & few spices.
Ingredients
- 5-6 medium sized brinjal preferably purple
- 1 Tablespoon Oil divided
- 10-12 green chillies broken into 2 pieces
- 1 Tomato cut into circular slices
- 3 Garlic pods
- 1 teaspoon Cumin
- Gooseberry size Tamarind soaked in 2 Tablespoons hot water
- salt to taste
For the Tempering:(Optional)
- 1 Tablespoon oil
- ½ teaspoon Mustard seeds
- ½ teaspoon Cumin seeds
- A sprig of Curry leaves.
Instructions
- Grease brinjals with few drops of oil and roast over direct low flame.
- Once it is charred on all sides, remove from flame and leave aside to cool for about 10 minutes.
- Heat oil in a pan over medium heat and fry green chillies for a minute and transfer to a plate.
- In the same pan spread tomato pieces and roast on both sides till they are lightly charred. Turn off the heat and transfer to a plate.
- Peel the skin of brinjals and keep aside.
- In a mortar and pestle(or a blender), add garlic, cumin seeds, soaked tamarind and mash it.
- Now, add green chillies, a little salt and mash again.
- To this, add roasted tomato pieces and mash.
- Finally, add roasted eggplants and mash.
- Check salt and adjust if required.
- You can serve this chutney as it is or optionally add tempering to it.
- Serve with rice and a dollop of ghee or with rotis.