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Vankaya Dosakaya Roti Pachadi | Brinjal Cucumber Chutney | Andhra Style Roti Pachadi

Pickles & Chutneys | vegetarian

Ingredients

  • For the tomato chili paste
  • 5-6 tbsp oil
  • 75 gms green chilies
  • 3 ripe desi tomatoes
  • 2 tbsp peanuts
  • Lemon size soaked tamarind
  • 1/4 tsp turmeric
  • Salt
  • For the brinjals
  • 2-3 tbsp oil
  • 250 gms long purple brinjals (vankaya)
  • Small fist of coriander stems
  • For the tadka
  • 4 tbsp oil
  • 1/2 tsp mustard seeds
  • 1/4 tsp cumin
  • 1/2 tbsp chana dal
  • 1/2 tbsp urad dal
  • 1 dry chili
  • 1/8 tsp hing
  • 10-12 garlic pods, crushed
  • 1 sprig curry leaves
  • To finish
  • 1/2 cup tiny cucumber cubes (dosakaya), de-seeded

Instructions

  1. Heat 5-6 tbsp oil. Add 75 gms green chilies and fry until they blister.
  2. Add 3 ripe desi tomatoes, 2 tbsp peanuts, lemon size soaked tamarind, 1/4 tsp turmeric and salt. Cook until the tomatoes turn soft. Let it cool.
  3. Grind the tomato, chili and peanut mixture to a smooth paste.
  4. Heat 2-3 tbsp oil. Add 250 gms chopped long purple brinjals and cook until soft. Let them cool.
  5. Add the cooked brinjals and a small fist of coriander stems to the smooth paste. Grind coarsely.
  6. Heat 4 tbsp oil. Add 1/2 tsp mustard seeds, 1/4 tsp cumin, 1/2 tbsp chana dal, 1/2 tbsp urad dal, 1 dry chili, 1/8 tsp hing, 10-12 crushed garlic pods and 1 sprig curry leaves. Fry well.
  7. Turn off the flame and add the ground chutney to the tadka. Mix well.
  8. Combine 1/2 cup tiny de-seeded cucumber cubes. Your Vankaya Dosakaya Roti Pachadi is ready. Enjoy this spicy Andhra roti pachadi with hot rice and ghee.