By: Payal
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Andhra-style baingan chutney, also known as Vankaya Pachadi, is your new go-to for a quick & flavorful side dish. If you're a Brinjal fan, this one's for you - definitely worth a try!
Image : Getty
Image : Getty
2 brinjals, 1/4 cup coconut oil, 1/2 tbsp chana dal, 1/2 tbsp urad dal, 2 green chillies (slit), 2 tomatoes, 1/2 tsp cumin, Salt to taste, garlic clove, lemon juice
1/2 tbsp oil, 1/2 tsp mustard seeds, 1 sprig of curry leaves, 2 dried red chillies, Handful of coriander leaves for garnish
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Start by washing and cutting the brinjals. Soak them in a bowl of salted water until they turn a different colour.
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Next, heat up some coconut oil in a pan. Toss in the slit green chillies, chana dal, and urad dal, letting them sizzle.
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Add the brinjal cubes and a pinch of salt. Stir them until they turn a nice golden brown.
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Once the brinjals are done, set them aside. Add the chopped tomatoes to the same pan and saute for a bit before throwing in the cumin seeds.
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Finally, blend the sauteed brinjals, tomatoes, garlic cloves, and a few drops of lemon juice until smooth.
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In a separate pan, heat some oil, and add curry leaves, dried red chillies, and mustard seeds. Let them splutter.
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Pour this tadka over the chutney, garnish with coriander leaves, and you're all set to serve!
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For More Andhra-Style Recipes Click Here:
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