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Eggplant Chutney - Indian Vankaaya Pacchadi

Eggplant Chutney - Indian Vankaaya Pacchadi is a volume 9-01 jan 2006 recipe made with Eggplant, Green Chiles, Tamarind Paste, Coriander Seeds, and Cumin Seeds. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1
• 3
• 1 1/2 tsp
• 3/4 tsp
• 1/2 tsp
• 3
• 1 1/2 tbsp

Method (preview)

1. 1

   Cut eggplant into bite-sized pieces, soak in water and keep aside.

2. 2

   Heat oil in a small skillet and add coriander seeds and green chiles. Fry until the chilies burst and change color.

3. 3

   Remove from heat and transfer the contents to another dish to cool.

4. 4

   In the same skillet, in the remaining oil, add eggplant, salt and fry on medium heat.

5. 5

   When eggplant is soft remove from heat (about 10 minutes).

6. 6

   Let cool.

7. 7

   In a processor add all the remaining ingredients, eggplant, green chiles and coriander seeds and blend until semi-soft.

8. 8

   Serve over rice (authentic) or pasta (not Indian).

9. 9

   Ready to eat: immediately.

10. 10

    Preparation Time: 20 minutes

11. 11

    S(MC format by Chupa Babi): "11.05.05"

12. 12

    NOTES: Stays up to a week if stored in the refrigerator.

13. 13

    Contributed to the FareShare Gazette by Chupa; 6 January 2006. www.fareshare.net

14. 14

    Nutr. Assoc.: 0 0 0 0 0 0 0 0 0