Wednesday, May 25, 2011

Vankaya Bajji / Brinjal Chutney

On my vacation trip to Andhra pradesh i visited a typical village.when i reached the place it was lunch friend's mom told that she prepared anything special for lunch as she is not aware of our visit so she only made Vankayya sounds nice i excited hearing the word VANKAYYA BAJJI.I thought that she had made Bajji's with Vankayya,which means Brinjal.bcoz in chennai Bajji means a snack.she served us lunch with Brinjal chutney,Mango pickle,ghee and Pappu(Dhal).i was waiting for the Bajji to be served.but she didnt...

later when i asked my friend whats Vankaya Bajji??? she told me its the chutney which i had few minutes before.i laughed out for my innocence.I made this recipe now after many years.
so here it goes for All of you...

Brinjal - 1/4 kg
Chopped onion - 2
Chopped tomato - 2
tamarind pulp - 1 Tablespoon
green chillies - 3
Red chilli powder - 1 Teaspoon
Turmeric Powder - 1 Teaspoon
salt to taste
Oil - 2 Tablespoon
Water - 1 cup
mustard - 1 Teaspoon
Curry leaves - 1 Stem
water to boil


wash and cut brinjal and put it in a bowl of water with a spoon of take the chopped brinjal in a heavy bottom vessel / pan.then add chppoed onion,tomato,green chillies,red chilli powder,turmeric powder,oil,tamarind pulp and a small glass of water and leave it to boil for 5 - 6 minutes.then remove from heat and mash the with a kneader.then add required salt.keep it aside.

Take another saucepan and heat a spoon of oil and add mustard,when it splutters add cummin seeds,Red chilly, & curry leaves & brinjal remove from stove,serve with Rice and ghee...

Note:If you want the sabji in yellow colour you can add little more turmeric.

No comments: