Roasted Brinjal Chutney (Vankai pulusu pacchadi) | How to make Roasted Brinjal Chutney (Vankai pulusu pacchadi)

By Aparna Parinam  |  2nd Jan 2017  |  
5 from 1 review Rate It!
  • Roasted Brinjal Chutney (Vankai pulusu pacchadi), How to make Roasted Brinjal Chutney (Vankai pulusu pacchadi)
Roasted Brinjal Chutney (Vankai pulusu pacchadi)by Aparna Parinam
  • Prep Time

    10

    mins
  • Cook Time

    10

    mins
  • Serves

    4

    People

43

1

About Roasted Brinjal Chutney (Vankai pulusu pacchadi) Recipe

This is one of my favourite chutneys. The most common purple colored vegetable being the humble brinjal. My mother often used to make this brinjal stew chutney, know as vankai pulusu pacchadi in Telugu. As it has a thinner consistency, the name ‘pulusu’ (‘stew’ in English) has been added to aptly describe this tasty dish. Nuvvulu podi or sesame seeds powder, ground with red chillies and salt, is used in this dish to add that ‘zing and flavor’ .

Roasted Brinjal Chutney (Vankai pulusu pacchadi) is an authentic dish which is perfect to serve on all occasions. The Roasted Brinjal Chutney (Vankai pulusu pacchadi) is delicious and has an amazing aroma. Roasted Brinjal Chutney (Vankai pulusu pacchadi) by Aparna Parinam will help you to prepare the perfect Roasted Brinjal Chutney (Vankai pulusu pacchadi) in your kitchen at home. Roasted Brinjal Chutney (Vankai pulusu pacchadi) needs 10 minutes for the preparation and 10 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Roasted Brinjal Chutney (Vankai pulusu pacchadi). This makes it easy to learn how to make the delicious Roasted Brinjal Chutney (Vankai pulusu pacchadi). In case you have any questions on how to make the Roasted Brinjal Chutney (Vankai pulusu pacchadi) you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Aparna Parinam. Roasted Brinjal Chutney (Vankai pulusu pacchadi) will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Roasted Brinjal Chutney (Vankai pulusu pacchadi)

Ingredients to make Roasted Brinjal Chutney (Vankai pulusu pacchadi)

  • 1 brinjal (large variety)
  • 2-3 green chillies (chopped)
  • 2-3 tablespoon tamarind extract
  • 2 tablespoon sesame seeds powder (or nuvvulu podi -sesame seeds ground with salt and chillies)
  • 1 teaspoon red chilli powder
  • 1 tablespoon chopped coriander leaves
  • salt (as per taste)
  • For Seasoning -
  • 2 teaspoon mustard seeds
  • 1 teaspoon fenugreek (methi ) seeds
  • 1 red chilli (broken into pieces)
  • 2 teaspoons oil
  • a pinch of turmeric
  • A pinch of asafoetida (hing)

How to make Roasted Brinjal Chutney (Vankai pulusu pacchadi)

  1. Apply oil to the large brinjal (use this variety which is usually used to make bharta) Roast it over the flame, until it is well cooked on all sides. Cool.
  2. Remover the peel and mash the pulp well. Add the pulp to a dish. Add tamarind extract, salt, chilli powder, green chillies, sesame seeds powder and coriander leaves. Mix well.
  3. For seasoning - Heat oil in a small pan. Add methi seeds and mustard seeds. Let the mustard seeds splutter. Add red chilli. Add turmeric and hing. Saute. Put off the heat and add this seasoning to the main chutney. Mix well.
  4. You may adjust the consistency of this chutney based on your preference. Preferably, this should resemble a thick stew.
  5. Serve this ‘tangy’ chutney with hot rice. It can also be relished with rotis too.

My Tip:

Ensure this chutney does not become too watery.

Reviews for Roasted Brinjal Chutney (Vankai pulusu pacchadi) (1)

Shilpa lad2 years ago

Lovely recipe!
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