Tuesday, 19 April 2011

VANKAYA PERUGU PACHADI(Egg plant/Brinjal curd chutney)

  1. Brinjal-1/4k g
  2. Curd-1/4kg
  3. Greenchillies-2
  4. Coriander leaves-few
  5. Curry leaves-4
  6. Asafoetida(hing)-one pinch
  7. Salt-to taste
  8. Turmeric powder
  1. Redchillies-2
  2. urad dal(Black gram dal)-1/4tsp
  3. Mustard seeds-1/8tsp
  4. Cumin seeds-1/4tsp
  5. Oil-1tsp
  1. Grease Brinjal/vankaya/eggplant with oil.
  2. Roast Brinjal/egg plant/vankaya over low heat.
  3. Cook the Brinjal/egg plant/vankaya evenly  and rotate it regularly over the flame to make it roast evenly.
  4.  Remove the Brinjal/egg plant/vankaya from the flame.
  5. Cool the Brinjal/egg plant/vankaya for some time.
  6. Peel the skin and mash  the pulp.
  7. Take pulp in a bowl.
  8. Add curd to it.
  9. Putthe kadai on stove  and heat the oil.
  10. Add urad dal ,mustard seeds cumin seeds and red chillie pieces.
  11. After roasting add asafoetida  green chillie pieces and curry leaves.
  12. Add this popu to vankaya pulp and curd.
  13. Now add salt,turmeric powder and combine to form make paste.
  14. Garnish with coriander leaves.
  15. Now  Vankaya perugu pachadi ready to eat.
  16. Eat this vankaya perugu pachadi with rice or chapathi.

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