Roasted Eggplant/Brinjal Chutney (Kaalchina Vankaya Pachadi)

My favorite chutney recipe straight from my mother’s kitchen. She used to make this for a quick dinner or even after we came from school/college. I love the aroma of it especially when it is roasted. A simple to make and incredibly flavorful eggplant chutney.

This is my first attempt to post recipe step-by-step. I hope it is good this way 🙂

Ingredients

Eggplant/Brinjal – 1 big/medium

Chana dal/senagapappu – 1 tbsp

Urad dal/minappapu – 1 tsp

Cumin seeds – ½ tsp

Mustard seeds – ½ tsp

Asafoetida/hing – ¼ tsp

Curry leaves – 5

Green chili – 2 (finely chopped)

Ginger – ¼ tsp (finely chopped)

Coriander leaves – 2 tbsp (finely chopped)

Onion – 1 medium (finely chopped)

Tomato – 1 small (finely chopped)

Salt – to taste

Oil – 1 tbsp

Procedure:

1. Apply ½ tsp oil all over the eggplant and roast it on stove-top till it is well roasted on all sides. Once roasted you can see the color changing into black or dark brown. Remove from stove and set aside to cool.
2. Once cooled, peel the skin off and check the eggplant thoroughly for any decay by cutting it using a knife or spoon. Mash it and set aside.
3. Heat oil in a pan and once hot, add the chana dal and urad dal. Let them change color.
4. Add the cumin seeds, mustard seeds and hing. Let them splutter.
5. Add the curry leaves, ginger, green chili, onion, tomato and coriander leaves. Add salt and fry till onions are softened. Do not let them brown.
6. Finally add the mashed eggplant, stir and remove from heat.
7. Serve it with hot plain rice or roti.

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