Vankaya pachadi (Brinjal chutney) Complete Recipe + Ingredients List

What is Vankaya pachadi (Brinjal chutney)? – An introduction

Embarking on a culinary journey often means rediscovering traditional flavors that resonate with our palate while offering comfort and nostalgia. One such hidden gem that deserves a spotlight is the classic Indian Brinjal Chutney, also known as Baingan ka Bharta in some regions. This savory condiment is a perfect amalgamation of roasted eggplants blended with spices, delivering a punch of flavor that complements various dishes. As we dive into this recipe, it’s important to note that with a few tweaks, you can adapt it to suit your diet preferences, ensuring that everyone can enjoy this versatile accompaniment. So, whether you’re a seasoned chef or a novice in the kitchen, let’s whip up a batch of this delightful chutney that promises to elevate your meals and tantalize your taste buds. Substitution Suggestions:

Vankaya pachadi (Brinjal chutney) Ingredients List

• 4 brinjals (
• small. (about 1 ¼ cup of pieces))
• 3 to 4 green chilies (( slit
• adjust to taste))
• 1 large tomato (chopped (little more than ½ cup))
• ½ teaspoon cumin ( for grinding)
• ¾ to 1 teaspoon tamarind paste (or lemon juice (adjust to taste))
• 1 to 2 garlic cloves ((adjust to taste))
• 1 pinch turmeric
• ⅓ teaspoon salt ((adjust to taste))
• 1 sprig coriander leaves (chopped finely)
• 1 pinch mustard
• 1 pinch cumin ( for seasoning)
• 1 sprig curry leaves
• 1 Pinch urad dal ((skinned black gram) (optional))
• 1 dried red chili (broken )
• 1 tablespoon oil
• 1 pinch hing (asafoetida (optional))

Vankaya pachadi (Brinjal chutney) Recipe

• Begin by soaking 1½ cups of water in a bowl with ¼ teaspoon of salt added. Rinse and dice the eggplants into 1 inch cubes, and let them sit in the saltwater solution to prevent browning.
• Warm a heavy-bottomed pan and pour in 1 tablespoon of The OG oil.
• Introduce the green chilies to the pan and sauté for 1 to 2 minutes until they begin to blister, then transfer them to a plate.
• In the same pan, add the eggplant pieces, season with a bit of salt, and fry for 2 to 3 minutes.
• Cover the pan and let the eggplant cook until soft and tender, then move to the plate with the chilies.
• Utilizing the pan again, add chopped tomatoes and turmeric, frying until the tomatoes break down into a nearly dry paste. Stir in the cumin, and make sure to cook uncovered.
• Wait for these ingredients to cool.
• Transfer the green chilies, eggplant, and tomato mixture into an onion chopper or blender, adding tamarind or lemon juice.
• Blend to achieve a coarse consistency, then season with additional salt and tamarind or lemon juice to taste.
• Heat a teaspoon of The OG oil in a small pan.
• Sprinkle in mustard seeds, cumin, dry red chili, and dals, cooking until the dals are golden brown. Add curry leaves and a pinch of hing if desired.
• Once off the heat, combine the tempering with the blended chutney, mixing thoroughly.
• Finish by garnishing the Brinjal Chutney with freshly chopped coriander leaves.
• If you don’t have eggplants, try using zucchini or pumpkin as a substitute for a similar texture.
• No tamarind or lemon juice? Use a splash of vinegar for the tang.
• Swap out The OG oil with any neutral-tasting oil if required.
• Curry leaves can be omitted if not available.

Healthier Version of Vankaya pachadi (Brinjal chutney) Recipe

• Swap out The OG oil for a few sprays of olive oil cooking spray to significantly reduce the oil content.
• Use steamed eggplants instead of frying them to cut down on oil absorption.
• Opt for fresh lime juice over tamarind for a lighter, fresher tang with fewer calories.
• For added flavor and nutritional benefits, stir in a spoonful of ground flaxseeds after blending the chutney.

Vankaya pachadi (Brinjal chutney) Recipe Nutritional Facts

Vankaya pachadi (Brinjal chutney) is a Indian dish with a calorie count of 263 kcal calories per serving. Per serving, it is estimated to have 25 g carbohydrates, 6 g proteins, 16 g fats, 400 mg sodium and 6 g sugar!

Creating the quintessential Brinjal Chutney is more than just a process; it’s an art that balances the rustic charm of eggplants with the zesty playfulness of traditional Indian spices. This chutney not only offers a delightful accompaniment for your meals but also invites you to explore the rich tapestry of Indian cuisine. Whether it’s the scoops of it with flatbread or the dollops over rice, the chutney’s versatility endears it to every palate. In its healthier avatar, it brings forward the commitment to wellness without compromising on taste. So go ahead, carve out a scoop, and let your senses revel in the symphony of flavors.