Brinjal Cucumber Chutney – Andhra Special
Vankaya – Dosakaya Pachchadi is an Andhra delicacy that is mandatorily made for any happy occasion. This is mostly made and served in coastal AP and not so much in Telangana.This is a spicy recipe yet good to taste and simple to make.
Equipment
- 1 Pan
- 1 Ladle
- Grinder
Ingredients
- 1 tsp Mustard Seeds
- 0.25 tsp Methi Seeds Fenugreek Seeds
- 1 tsp Jeera Cumin seeds
- 1 piece Dry Red Chilli
- 2 tsp Salt To taste
- 1 pinch Hing Asafoetida
- 1 tbsp Tamarind
- 2 tbsp Cooking oil preferably ground nut (or anything with mild odour).
- 0.5 tsp Turmeric Powder Home made
- 4 stalks Curry leaves
- 5 piece Green Chillies Cayenne Pepper – adjust to taste.
- 8 pieces Long Violet Brinjals (Egg Plant) Alternatively medium sized rounded violet brinjal.
- 200 gms South Indian Yellow Cucumber
Instructions
Preparation
- Clean all raw vegetables after soaking in water and 1 tsp salt for 10 minutes.
- Cut egg Plant into round pieces of 0.25 inch or cubes if using rounded brinjal.8 pieces Long Violet Brinjals (Egg Plant)
- Chop Green chillies into slit 1 inch pieces and slit them5 piece Green Chillies
- Chop the cucumber into 0.25 inch cubes after peeling.200 gms South Indian Yellow Cucumber
Cooking
- Take a tablespoon of oil in the pan and fry chillies, half way through add the tamarind. Once chillies begin to change colour, take them out and put in the grinder bowl. Adjust chillies according to your taste.5 piece Green Chillies, 1 tbsp Tamarind
- In the same oil fry the brinjal pieces until they change colour and become limp, about 80% cooked.8 pieces Long Violet Brinjals (Egg Plant)
- Take the brinjal pieces and add then to the grinder bowl. Let them cool completely.
- To the grinder bowl, add 2 stalk of curry leaves, cumin seeds and salt.1 tsp Jeera, 4 stalks Curry leaves, 2 tsp Salt
- Add half the cucumber pieces to the grinder jar and coarsely grind the mixture.200 gms South Indian Yellow Cucumber
- Take the rest of the cucumber pieces in a bowl and mash them with your fingers until they begin to ooze water.200 gms South Indian Yellow Cucumber
- Empty the Grinder bowl into this mixture and mix well, preferably with hand.
Tempering
- In the same pan, add a little oil if required, heat and then add mustard seeds. Once they splutter, add methi seeds, a pich of hing, turmeric and 1 dry red chilli. add 2 stalks of curry leaves and pour over the chutney.1 tsp Mustard Seeds, 0.25 tsp Methi Seeds, 1 piece Dry Red Chilli, 1 pinch Hing, 0.5 tsp Turmeric Powder, 4 stalks Curry leaves, 2 tbsp Cooking oil
Notes
This chutney is a delicacy of Andhra Pradesh and is prepared mandatorily for all happy occasions and dinner parties.
Lip Smacking as it is, it is best had with boiled Tooar Dal, Ghee and hot boiled rice. I feel I am in heaven when I have this.
Remember, while cooking, cutting the vegetables plays a very important part. Cut cucumber lengthwise first and chop across. For brinjals, always cut them into 1/4 inch rounds.
Making this after about 8 weeks, how could I ever forget! I love making a sandwich of this with fresh raw bread and gulping it down. Try it sometime!
Almost every Andhrite love this dish and a fortnight without this could be life-threatening for them. They eat a lot of spice and it is not surprising that I was advised to add 10-12 green chillies by my maternal aunt. I don’t want my guts to burn and 5 is what is can take. Adjust according to your taste, but do keep it a little spicy.
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