Vankaya / Vaankaya Pachadi / Pacchadi / Vankaya Tomato Kura / Kura / Koora / Vankaya Curry / Brinjal Chutney / Kathrikkai Thuvial / Thuvial / Masial / Eggplant Chutney
|2 nos||Eggplant(long chinese variety)|
|1 no||Tomato (chopped)|
|2 nos||Green chili (long)|
|1 no||Tamarind (blueberry size)|
|¼ tsp||Cumin seeds|
|½ tsp||Cumin seeds (for tempering)|
|½ tsp||Split black gram|
|½ tsp||Channa dhal(kadalai paruppu)|
|1 no||Dry red chili|
|8 nos||Curry leaves|
|1 tsp||Salt (or to taste)|
|1 pinch||Turmeric powder|
Wash the brinjals and chop the head and cut the remaining into small cubes. Reserve few tsp of oil for tempering and heat the rest. Add the green chili and chopped eggplant, fry them over medium heat for some time. Now bring down the flame, add the turmeric, cover with a lid and cook the brinjal for about 5 to 6 minutes. They should turn slightly mushy, now the add the tomatoes and cook further until they become soft. You may add tamarind at this stage to soften them little bit. Switch off and let the mixture cool completely. Grind the mixture along with salt and cumin seeds to a paste like consistency (coarse consistency is fine too). Heat the reserved oil in a pan, splutter the mustard, channa dal, split black gram, cumin seeds, dry red chili and curry leaves. Sprinkle asafoetida and pour that over the ground chutney and mix. Serve hot with plain rice and ghee, just heavenly…………
Little ginger or garlic is optional in this recipe. But will taste great without any of those. Any variety of eggplant / brinjal will work , just adjust the amount. Tomato is optional too, the colour will be closely to purple if there are no tomatoes.
Yield: Serves 3 adults. Thanks to Mrs. Padma Chalasani for sharing this recipe.