Thursday, September 9, 2010


Brinjals / Vankayalu3000gms
Sesame seeds2tbsp
Coriander seeds2tsp
Cumin seeds1tsp
Garlic flake2 (flatten)
Red chillies7 to8
Tamarindto taste
Saltto taste
Onions & cilantro for garnisheach 1/4cup (chopped)
Temperingurad dal-1tsp, mustard’s-1/2tsp,
cumin-l/2tsp, 4 garlic flakes and 
2-3 red chilly, curry leaves.

  • Coat oil to brinjals and roast them on low flame, until they are cooked (turn them occasionally while roasting). Cool it down, and remove skin and stalks. Keep aside

  • Heat 1/4tsp of oil and roast sesame, cumin, coriander seeds, garlic, and red chill's, on low flame.
  • In same pan heat 2tsp of oil and fry roasted brinjals and tamarind for 2-3minutes (this step is to make sure, all brinjals are cooked nicely).
  • Grind sesame and other ingredients into fine powder. Add fried brinjals, tamarind and salt and grind into paste (just sprinkle few drops of water, only if required).
  • Take into a bowl and give tempering with remaining oil. Finally mix with chopped onions and coriander leaves.
  • Serve  vankayi pachadi with hot rice and ghee.



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