Name: Roasted Brinjal Chutney (Vankai pulusu pacchadi) recipe by Aparna Parinam at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 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)

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’ .

Ingredients Serving: 4

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)

Instructions

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.
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.
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.
You may adjust the consistency of this chutney based on your preference. Preferably, this should resemble a thick stew.
Serve this ‘tangy’ chutney with hot rice. It can also be relished with rotis too.

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