vankaya bajji | brinjal chutney
Ingredients
- 1 onion medium-sized
- 2 garlic cloves
- 2 dry red chilly
- 1 green chilly
- 1 potato 50 gram
- 2 tomato
- 4 brinjal/ egg plant 350 gram
- ¼ cup tamarind extract
- ¼ turmeric powder
- salt
- ¾ cup water
For seasoning:
- 1 tbsp sesame oil
- ½ tsp mustard seeds
- few curry leaves
- A pinch asafoetida
Instructions
- In a pressure cooker, add in chopped onion, 2 garlic cloves, 2 dry red chilly, 1 green chilly, 1 potato chopped, 2 tomatoes chopped, and chopped brinjal
- then add salt and 1/4 tsp of turmeric powder
- Pour in ¾ cup of water, give a stir
- Turn on the flame, cover the pressure cooker with lid
- Pressure cook it for 3 whistles in medium flame
- After pressure releases, mash the mixture with a hand blender(stick blender) or potato masher, (or mathu)
- Then season it with mustard seed and curry leaves and asafoetida.
For sesoning:
- Heat 1 tbsp of oil (sesame oil or groundnut(peanut)oil, splutter ½ tsp of mustard seeds
- And then turn off the flame, add curry leaves and asafoetida
- Finally, Pour this seasoning mixture into the chutney. It is done.