Kalchina Vankaya Tomato Pachadi, an Andhra style chutney where eggplants cooked specifically on the fire are utilized alongside tomato, green chillies and few flavors.
- 5-6 medium measured brinjal, ideally purple.
- 1 Tablespoon Oil, isolated
- 10-12 green chillies, broken into 2 pieces
- 1 Tomato, cut into roundabout cuts
- 3 Garlic units
- 1 teaspoon Cumin
- Gooseberry estimate Tamarind, absorbed 2 Tablespoons high temp water
- Salt to taste
For the Tempering:(Optional)
- 1 Tablespoon oil
- ½ teaspoon Mustard seeds
- ½ teaspoon Cumin seeds
- A sprig of Curry takes off.
- Oil brinjals with few drops of oil and dish over the direct low fire. When it is burned on all sides, expel from fire and leave aside to cool for around 10 minutes.
2. Warmth oil in a container over medium warmth and sear green chillies for a moment and exchange to a plate. In a similar container spread tomato pieces and meal on the two sides till they are gently scorched. Kill the warmth and exchange to a plate.
3. Peel the skin of brinjals and keep aside.
4. In a mortar and pestle(or a blender), include garlic, cumin seeds, doused tamarind and pound it. Presently, include green chillies, somewhat salt and pound once more. To this, include broiled tomato pieces and squash. At last, include cooked eggplants and pound. Check salt and change whenever required.
5. You can serve this chutney as it is or alternatively add treating to it. Present with rice and a dab of ghee or with rotis.