Apr 02 2009
Vankaya perugu patchadi or brinjal chutney in curd
This one is another from my MIL recipes…i ate this chutney for the first time..and it really tasted good. Try this out and let me know how it came out!
Ingredients
1/4 tsp Mustard seeds
1/4 tsp jeera
1/4 tsp minapapappu
2 dry red chillies
A pinch of turmeric
8 slit brinjals or vankaya
1/4 cup water
Salt to taste
2 green chilli
1/4 cup chopped onion
3 tbs Roasted mustard powder
2 cups curd
Chopped coriandar for garnishing
2 tbs oil
Method
- Wash and slit brinjals vertically. Keep them in salt water for 20 min and then wash them again.
- Take a deep pan and add oil, mustard seeds, jeera, minapapappu, dry red chilli, turmeric. Once mustard seeds start spluttering add chopped green chilli and onion. Fry till onion turn translucent.
- Add brinjal pieces and add salt. Mix it well and let it cook for 15 minutes. Add water also.
- Once the brinjals are properly cooked, take them out in a dish and let it cool.
- Once the brinjals are completely cooled, add curd and coriandar and mix it well. Add 3 tbs roasted mustard powder and again mix it well. It goes very well with hot steaming rice.
