Wednesday, 16 November 2011

Smoked Brinjal Chutney - Vankaya Kalchina Pachadi

Brinjal or Eggplant is  rich in Vitamin A & B, Calcium, fibre, folic acid, sodium, vitamin C and potassium.Brinjal is high in water content and potassium. It is also sometimes known as poor man’s meat since it is a low-cost vegetable.

Apart from taste benefits, brinjal has much added benefits that can help boost your energy level as it is rich in iron. Traditionally people had used it for medicinal purpose by roasting it.


Brinjal
Green Brinjal
Benifits Of Brinjal:

1. Eating brinjals roasted on fire after putting some salt into ithepls to reduce excessive heat of the body.

2. Soup made up of brinjal and tomato increases the appetite and helps in digestion.

3. Taking soft and baked brinjal with honey in the evening helps in having a sound sleep. Using it for some days cures insomnia.

4. The use of brinjal destroys the stones in its initial stage.


Smoked brinjal Chutney ( Vankaya Kalchina Pachadi)
Smoked Brinjal Chutney - Vankaya Kalchina Pachadi

Fresh chutneys are very common in my house. Brinjal is one of the vegetables I use frequently to make this chutney. Raw brinjal is known for its bitter taste. The bitterness can be eliminated by roasting the brinjal with its skin on a stove top.

Simple delicious pachadi with purple/Green brinjal. Good with plain white rice topped with generous amount of ghee.

Ingredients:
3-4 Medium Brinjals ( Green / Purple)
4-5 Green chillies finely chopped
2-3 Tbsp tamarind paste
2-3 red Chillies
2 Tbsp chopped coriander leaves
Few curry leaves
Salt for taste

Tempering:
2 Tbsp oil
2 whole dry red chillies
1 Tsp Channa dal
1 Tsp Urad dal
1/2 Tsp mustard seeds
few methi seeds
pinch of hing
pinch of turmeric

Method:
1.Coat the brinjal with a little oil and roast directly on low flame till the skin turns black and starts cracking.Pierce with a fork to make sure the brinjal is well cooked.

2.Let it cool for some time and scrape off the skin .

3.Heat 1 tbsp of oil in a small kadai. Add channa dal, urad dal, methi seeds, red chillies and fry over medium heat until the dals turn light golden brown.

4. Now add mustard seeds, hing and curry leaves  fry for couple of minutes and remove from heat. Keep this seasoning aside.

5.In a Mixie, add the fried seasoning and grind  it coarsely. Now add the mashed brinjals, tamarind paste, salt, green chillies , red chillies,chopped coriander leaves and grind all together (dont make it as a paste).

6.Adjust the seasoning, and mix well. and serve with hot rice and  a dollop of ghee.

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