Скачать или смотреть Roasted brinjal chutney recipe|| Vankaya roti pachadi || baingan pickle

Big eggplant chutney ||వంకాయ రోటి పచ్చడి || baingan pickle #meetelanganapori

Big Brinjal Roti Pachadi (Vankaya Roti Pachadi) is a traditional South Indian chutney made by roasting large brinjals (eggplants) and blending them with flavorful ingredients to create a rustic, smoky-flavored accompaniment for rice or idli/dosa.

Big brinjal (eggplant) – 1 (about 300–400 g)
Green chilies – 4 to 6 (adjust to taste)
Garlic cloves – 4 to 6
Tamarind – small lemon-sized piece (or 1 tsp tamarind paste)
Salt – to taste
Cumin seeds – 1 tsp
Curry leaves – a few (optional)
Oil – 1 to 2 tsp
For tempering (optional but traditional):

Mustard seeds – 1/2 tsp
Urad dal – 1/2 tsp
Dry red chilies – 1 or 2
Curry leaves – a few
Oil – 1 tsp

1.Roasting the Brinjal:Wash and wipe the big brinjal.
Make a few slits on its surface.
Roast it directly over an open flame or in a pan until the skin is charred and the inside becomes soft. Turn occasionally for even roasting.
Once done, let it cool. Then peel off the charred skin and mash the pulp.
2. Preparing the spice mix:Heat 1 tsp oil in a pan.
Add cumin seeds and green chilies. Sauté for a minute.
Add garlic cloves and sauté until slightly golden.
Add tamarind and sauté briefly if using raw tamarind.
3. Grinding the Pachadi: In a mortar & pestle (for authentic texture) or mixer, coarsely grind the sautéed mixture along with salt.
Add the mashed brinjal and mix/grind lightly to retain some texture.
Adjust salt to taste.
4. Optional Tempering:

Heat 1 tsp oil in a small pan.
Add mustard seeds, let them splutter.
Add urad dal, dry red chilies, and curry leaves.
Pour this tempering over the pachadi and mix well.