brinjal and cucumber chutney My Recipebox:

Brinjal & cucumber chutney or Vankaaya dosakaya pachadi is popularly made in Andhra cuisine and made with eggplants and the lemon cucumber that gives a tangy taste and crispness to the fresh chutney.



Rate the recipe
2 reviews so far

Author Vahchef Servings 2 persons
Published April 17, 2009 Cooking Time (mins) 20-25
Main Ingredient 15 Preparation Time mins

Description
Brinjal & cucumber chutney or Vankaaya dosakaya pachadi is popularly made in Andhra cuisine and made with eggplants and the lemon cucumber that gives a tangy taste and crispness to the fresh chutney.

Recipe of brinjal and cucumber chutney

Ingredient Name Quantity Unit
CORIANDER LEAVES   Bunch
Curry Leaves   Bunch
Split Urad Dal   Pinch
Chana Dal   Pinch
Red Chilles dried  3 -4 inch 0
Cumin Seeds   Pinch
Mustard Seeds   Pinch
OIL FOR TEMPERING  1tbsp 0
Salt  1 Tsp 0
Tamarind  Little 0
GARLIC  5 to 6 0
brinjal  4 Numbers
Green Chilles  5 to 6 Big
dosakai(cucumber)  1/2 Numbers
Hing   Pinch

Directions

1 Clean Brinjal and cut into small pieces.
2. Take a pan put oil into it add green chillies, garlic,tamarined and cut brinjal let it cook untill brinjal changes its colour.
3.when it is done remove from the pan and put it in a blender.
4. Blend very little
5. Cut Cucumber into small pieces add the blended brijal mixture into it.
6. Now temper the Cucumber and brinjal mixture, add oil in a pan put mustard seeds,cumin seeds, red hillies dried,chana dal, split urad dal, curry leaves, pinch hing once it is done mix it to Cucumber and brinjal mixture.
7. Lastly add salt and coriander leaves finely chopped.

About Recipe
Recipe Tips

Comments on “brinjal and cucumber chutney

Leave a Comment

You need to login to continue, click here