brinjal and cucumber chutney
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[Based on 1 users]
Author vahchef Yield No Value
Published Apr 17, 2009 Cooking Time 1 hour
Recipe Type Dipping/Pickles Preparation Time 30 min
Ingredient Brinjals Standing Time 1 hour
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
Cumin Seeds Pinch
Mustard Seeds Pinch
OIL FOR TEMPERING 1tbsp
Salt 1 Tsp
Tamarind Little
GARLIC 5 to 6
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.  
Posted Apr 17, 2009

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2 Comments

Feb 10, 2014
No sound ... Y?

Saru Apr 17, 2009
Hi Sanjay,

Did you ever try this recipe roasting the eggplant and cucumber on stove top...? It is delicious either way but I like it roasted. I season it differently too.
Anyway I recently saw your website by a word of mouth and loved it...you are doing an excellent job. Your Rava dosa has become famous in our family, everyone from India to U.S tried it and liked it.
Thanks for posting it.

Saru

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