Vankaya tomato pachadi Andhra style. I simply love it! This Andhra vankaya tomato pachadi (టమోటా వంకాయ పచ్చడి) is classic mixed vegetable chutney. As a lover of good food, I try to include home grown vegetables and herbs on the daily menu and this all-natural brinjal tomato chutney recipe is straight from my organic kitchen garden.
Brinjal – The Vegetable King:
Brinjal is termed as the king of vegetables that has its own importance in Indian cuisine and tastes great in any form. Truly, it can be a curry or fry or salan or mixed vegetable curry or just chutney, brinjal has a unique taste that can pamper your taste buds.
Attractive and available in various colours and sizes, a menu without brinjal can be considered incomplete. To prove it, one of the ace film directors had even expressed his passionate love for vankaya through the song
Aaha Emi Ruchi.
Vankaya Tomato Pachadi:
I have plenty of brinjals that grow in my garden and I keep trying different recipes using this tasty vegetable. Here is a simple brinjal tomato chutney recipe (టమోటా వంకాయ పచ్చడి) for you to try today!!
This vankaya tomato pachadi with some steaming hot rice and ghee tastes amazing and finger licking good. Trust me!!! Also serves as a good accompaniment with dosa and chapathi.
stepwise andhra style vankaya tomato pachadi recipe:
- Long brinjals – 10
- Tomatoes – 1 medium
- Green chillies – 10
- Tamarind – 5 flakes
- Salt as per taste
- Chopped coriander – handful
- Oil – 1 tbsp
- Cumin – 1 tsp
- Garlic cloves – 3
- Take brinjals and cut into ½ inch rounds.
- Heat oil in a pan.
- Fry green chillies and keep aside.
- Fry brinjals in the same oil till soft but not mushy. Keep aside.
- In the same pan, fry the tomatoes till soft. Add some salt and close the lid.
- Before switching off, add chopped coriander and cook for 5 min and turn off the lid.
- Cool all the ingredients.
- In a blender jar, take tamarind flakes, green chillies, cumin, garlic cloves, salt.
- Grind together till the ingredients are blended well.
- To this, add the tomatoes and blend again till soft.
- Now add the brinjals and chopped coriander and blend.
- Do not grind too much. We do not want the brinjals to become a smooth paste. Coarsely grind the brinjals.
- Transfer the contents to a serving bowl.
- Temper this vankaya tomato chutney if you want to. This vankaya tomato chutney tastes great without tempering too.