Should I call it Chutney or Pachadi?! King of Vegetables smashed and sqaushed...

Even though Brinjal is considered king of vegetables, only quite a few of them know why is it termed as "KING"... And I am not one of those who know it but I prefer calling it king of vegetables only because of the awesome chutney what one can make out of it...

I have seen Mom, Aunt and Grand Mom make this chutney but I was always in a confusion would it turn out to the same when I make it and thanks to my friend Harsha, we both experimented and cracked it out.

Brinjal Chutney

Ingredients - (Four four people)

Big Fat Long Brinjal - 1 no (Approx 300 gms)

Green Chillies - 8-12 nos (Depending on the spice of the chilly)

Onion - 1 medium sized

Garlic Cloves - 12 flakes

Mustard Seeds - 1/2 tea spoon

Cumin Seeds - 1/2 tea spoon

Salt - 1 table spoon (15 gms) or as you wish

Oil - 3 table spoons (45-50 ml)

Method to prepare -

It's quite simple to prepare a dish where you don't have to work too much, and when I say too much I mean that you don't have quite a number of steps to follow to prepare the dish...

• Apply some oil on the brinjal and please don't make insertions or cuts on the brinjal
  
  
• Put that brinjal on direct fire and fry it from all side till you see the skin getting burnt and falling off from the brinjal, check the picture to understand how it needs to be done
  
  
• In the mean time, keep a bowl of ice cold water (just put some ice in a bowl and pour water into it and there you have ice cold water)
  
  
• The minute your water is ready and the brinjal is fried properly from all sides just go ahead and give it a nice dip in the ice cold water
  
  
• The secret for putting it in the ice cold water is that the brinjal stops cooking immediately and the same time the peel comes off quite easily


• Now go ahead and cut the brinjal, chillies, onions and garlic into small pieces before putting them aside
  
  
• Heat the oil in a vessel, add cumin and mustard seeds and let them fry till they crackle
  


• Add the cut pieces into the vessel and fry them for about 2-4 minutes on high flame
  
  
• Leave the mixture to cool down before putting into a mixer/grinder and blending it into a paste

Now there is no fixed time to check whether the mixture is blended or not but surely got a very simple technique to check if it's done... All you need to do is go ahead and take a spoonful and check if you find any lumps, if you don't find any lumps then there you have your Brinjal Chutney or the true telugu style "Vankaya Pachadi" is ready....

You can serve this chutney with hot rice and little bit of ghee or even serve with Dosa, Idly, Rotis or use it as a sandwich spread for evening snacks. Do try it out and let me know what you guys think about it through your comments on my blog, facebook, google plus or even on twitter...

- Thotaji Baawarchi :)