It has been a while since I posted a recipe with Brinjal. That is quite an achievement given how much I like this vegetable. To remedy this situation, yesterday I made Kalchina Vankaya Kothimira Pachadi or Andhra Style Roasted Brinjal and Coriander Chutney.
Normally when I have the large brinjal, I make Vankaya Pachi Pulusu or Vankaya Perugu Pachadi. Yesterday, however, I wanted something spicy and easy to make and so I made this Vankaya Kothimira Pachadi.
In Andhra, we normally eat this pachadi with rice, but it tastes great with Idli and Dosa as well.
How To Make Kalchina Vankaya Kothimira Pachadi or Andhra Style Roasted Brinjal and Coriander Chutney
Kalchina Vankaya Kothimira Pachadi - Andhra Style Roasted Brinjal and Coriander Chutney
This is a recipe for Kalchina Vankaya Kothimira Pachadi or Andhra Style Roasted Brinjal and Coriander Chutney. You can eat this with rice, or then with idli and dosa.
Ingredients
- Large Brinjals or Bharta Baingan - 1 Large After Roasting you should get a of of pulp
- Leaves Fresh Coriander - 2/3 Packed Cup
- Green Chillies - 3 or 4
- tsp Tamarind Paste - 1
- Turmeric - A Large Pinch
- Red Chilli - 1
- Salt to Taste
For Tempering
- tsp Udad Dal or Minapappu - 1/2
- tsp Rai or Avalu - 1/2
- tsp Oil - 1
Instructions
To Prepare the Brinjal
- Wash and dry the brinjal.
- Coat the entire surface with a few drops of oil.
- Over low to medium flame, roast the brinjal till the skin is completely charred. Rotate at regular intervals.
- Let the brinjal cool.
- Peel and mash the brinjal.
To Make Kalchina Vankaya Kothimira Pachadi
- Grind the mashed brinjal, coriander, tamarind paste, turmeric, and green chillies to a smooth paste.
- Add salt and mix well.
- In a ladle, heat the oil.
- Add the mustard seeds and wait till they splutter.
- Add the udad dal and fry till golden brown.
- Add the split red chilli and mix.
- Turn off the heat.
- Add the tempering to the Vankaya Kothimira Pachadi.
sometimes we add garlic to the seasoning.
I have never done that. Time to try something new. 🙂
Very interesting recipe.Looks yummy. Will try soon:)
Do let me know how it turns out!
Interesting share. Me being a brinjal lover, wouldn’t say no to this. Love that vibrant green color.
interesting !! Never tried this. Goes on my ‘to do’ list 😀
Your recipes are so authentic like my amma.I live in North Brunswick NJ.I tried your bellam paravannam yesterday for Vijaya Dasami. Came out so delicious exactly like in your pics. Made with water and milk like you suggested diluting it a bit. But felt so delighted to do it myself rather relying on my wife. For some odd reason, kitchen was always made to be a domain of women depriving that skill to men! Unfortunate as everyone must have an opportunity.
Your easy recipe gave me tremendous confidence and demystified it.
I am happy to hear this. Cooking is simple if you love to do it and of course, have the recipe. Your comment encourages me to ensure my recipes are clear and failproof. I will endeavour to simplify the recipes s much as I can. Thank you.