Vankaya pachadi -- Chutney with Brinjal -- Brinjal Tomato Chutney

Chutneys occupies a crucial place in Indian to be precise Andhra cuisine. A meal without it is considered to be incomplete. Among them brinjal tomato is the best ever. If it is made in traditional mortar and pestle even more better. 

Preparation Time: 10 mins

Cooking Time: 20 mins

Recipe Category: Chutney, Side Dish

Recipe Cuisine: Andhra 

Serves: 6 people

Ingredients:

• Vakaayalu/brinjals - 2 medium sized
• Tomatoes - 2 small sized
• Green chili-1
• Oil - 2 tbsp
• Red chilies - 6
• Mustard seeds - 1 tsp
• Black gram - 1 tsp
• Asafoetida - a pinch
• Turmeric Powder - a pinch
• Salt - to taste
• Tamarind - 1/2tbsp

Procedure:

1. Cut brinjal and tomatoes into small pieces. 
2. Heat 1tbsp oil in a wok put mustard seeds, black gram. When splutter add red chilies, asafoetida. This is the tadka for the chutney.
3. Heat 1tbsp oil in a separate wok add brinjal, tomatoes and green chili. Cook till brinjal turn into soft. 
4. Allow it to cool.  
5. Take half portion of tadka and brinjals, tomatoes, turmeric and tamarind in a blender and press whip button in the mixer grinder.
6. If want to do it in mortar and pestle, first mash red chilles along with salt and tamarind to make coarse powder. 
7. Once it becomes coarse powder add green chilli, brinjal and tomatoes again mash it.