easy brinjal chutney recipe | vankaya pachadi | badanekayi chutney | kathirikai pachadi

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Total time: 40 minutes
  • Yield: 3 Servings
  • Category: chutney
  • Cuisine: north india, south india

Ingredients

for roasting:

  • 1 brinjal / eggplant
  • 1 tomato
  • 3 chilli
  • 3 clove garlic
  • 3 shallots
  • 1 tsp oil

for chutney:

  • ½ tsp cumin powder
  • ½ tsp garam masala
  • ½ tsp salt
  • 2 tbsp coriander (finely chopped)

for tempering:

  • 2 tbsp oil
  • 1 tsp mustard
  • ½ tsp cumin
  • pinch hing

Method

  1. firstly, take large brinjal and slit randomly making holes.
  2. stuff in 3 garlic and 3 chillies into the holes.
  3. grease 1 tsp of oil over brinjal, as it helps to peel off the skin easily once roasting.
  4. place the brinjal, onion and tomato over the flame.
  5. roast on medium flame by flipping in between.
  6. roast uniformly until the brinjal gets cooked from inside.
  7. now cool completely, and start to peel off the skin.
  8. cut the brinjal and tomato and see, making sure there are no insects and is cooked well.
  9. transfer to a large bowl.
  10. now mash making sure everything is well combined. you can use a chopper to mash to a uniform texture.
  11. further add ½ tsp cumin powder, ½ tsp garam masala and ½ tsp salt.
  12. mix well making sure everything is well combined.
  13. now for the tempering, heat 2 tbsp oil. splutter 1 tsp mustard, ½ tsp cumin and pinch of hing.
  14. pour the tempering over chutney, add 2 tbsp coriander.
  15. mix well making sure everything is well combined.
  16. finally, enjoy brinjal chutney with rice, roti or paratha.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.