brinjal and cucumber chutney recipe,video recipe,how to make brinjal and cucumber chutney recipe

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. brinjal and cucumber chutney



Author Vahchef Servings 2 persons
Published April 17, 2009 Cooking Time (mins) 25
Main Ingredient Brinjal Eggplant Preparation Time mins
    51.4 cals calories

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.

Ingredients 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
How to make brinjal and cucumber chutney
(2 ratings)
28 reviews so far
prep time
25 mins
Cook time
mins
Total time
25 mins
brinjal and cucumber chutney
Restaurant Style brinjal and cucumber chutney
Author : Vahchef
Main Ingredient : Brinjal Eggplant
Servings : 2 persons
Published date : April 17, 2009
Ingredients used in brinjal and cucumber chutney
→ 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 0.
→ GARLIC 5 to 6 0.
→ brinjal 4 Numbers.
→ Green Chilles 5 to 6 Big.
→ dosakai(cucumber) 1/2 Numbers.
→ Hing Pinch.
How to make the recipe:

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.

Recipe Tips by vahchef for brinjal and cucumber chutney


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