Vanakaya/Eggplant-Chinthakaya Roti Pachadi

This tangy and spicy roti pachadi is delicious and easy to make.. Since we don’t grind this pachadi, it gives a nice texture to feel in your mouth. So simple to make and tastes great with chapathi/roti and hot steamed rice and ghee.

Traditionally, we make this chutney with green brinjals but if you don’t get them you can replace with purple ones too.

How to make Vankaya-Chinthakaya Pachadi

PREP TIME: 8 MINS  COOK TIME: 10-12 MINS  TOTAL TIME: 18-20 MINS  COURSE: SIDES CUISINE: INDIAN SERVINGS : 5

Ingredients

  • green/puple vankayalu/eggplants/brinjals – 5, cut into cubes
  • tomatoes – 1 and 1/2, cut into small pieces
  • onion – 1/2, chopped
  • garlic pods – 4
  • green chillies – 7-10 (adjust to your spice level)
  • salt – 1/4 tsp/to taste
  • oil 2-3 tsp
  • cumin seeds/jeera – 1 tsp
  • curry leaves – few
  • chinthakaya/tamarind pachadi/thokku(yellow) – 2 tsp (year round pickle)

Instructions

  1. Heat oil in a pan. Add jeera, onion and Saute for 2 mins.
  2. Add vankaya, garlic and green chillies. Cover and cook for 5 mins on medium heat.
  3. Add tomato. Saute for 3 min.
  4. Add turmeric, curry leaves and salt. Mix well and cook until tomatoes become soft.
  5. Add tamarind/chinthakaya pachadi/thokku and mix well until everything is well blended, then turn off the heat. Let it cool for a few mins.
  6. Transfer cooked vankaya, tomato mixture to a mortar and press the rounded end of the pestle down onto the mixture and roll it against the mortar while applying firm pressure or pound it gently until the mixture is well blended.
  7. Serve pachadi with hot steamed rice with ghee or chapathi.

Vankaya Chinthakaya Pachadi – Step by step photo instructions

  1. Heat oil in a pan, add jeera, onion, Saute for 2 mins.

2. Add vankaya, garlic and green chillies. Cover and cook for 5 mins.

3. Add tomato. Saute for 3-4 min. Add curry leaves and turmeric, salt. Mix well and cook till tomatoes become soft.

4. Add chinthakaya pachadi/thokku and mix well until everything is well blended, then turn off the heat. Let it cool for a few mins.

5. Transfer cooked vankaya, tomato mixture to a mortar and press the rounded end of the pestle down onto the mixture and roll it against the mortar while applying firm pressure or pound it gently until the mixture is well blended.

6. Serve pachadi with hot steamed rice with ghee or chapathi.

Vankaya-Chinthakaya Pachadi

Tips

  1. If you are using a mixie or grinder, just pulse it a couple of times to prevent grinding into a smooth paste.
  2. If green eggplants are not available, you can use small purple egg plants.
  3. Adjust the quantity of green chillies as per your taste.

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