Brinjal Tomato Chutney | Andhra Vankaya Pachadi | Side Dish | Vankaya Roti Pachadi | Brinjal Recipe скачать в хорошем качестве

Brinjal Tomato Chutney | Andhra Vankaya Pachadi | Side Dish | Vankaya Roti Pachadi | Brinjal Recipe

Brinjal Tomato Chutney | Andhra Vankaya Pachadi | Side Dish | Vankaya Roti Pachadi | Brinjal Recipe #brinjaltomatochutney #andhravankayapachadi #sidedish #vankayarotipachadi #brinjalrecipe #sidedishforrice #sidedishforroti #hemasubramanian Chapters: Promo - 00:00 How to make brinjal tomato chutney - 00:31 For tempering - 02:53 Our Other Brinjal Recipes Brinjal Masala Fry -    • Brinjal Masala Curry Recipe | Eggplan...   Brinjal Fry -    • Simple Brinjal Fry Recipe | Delicious...   Hyderabadi Bagara Baingan -    • Hyderabadi Bagara Baingan | Authentic...   Vangi Bath -    • Vangi Bath | Vangi Bath Masala Powder...   Stuffed Brinjal -    • Andhra Style Stuffed Brinjal | Gutti ...   To Make Brinjal Chutney Brinjal - 1 Kg Coriander Seeds - 1 Tbsp Cumin Seeds - 1 Tbsp Red Chilli - 12 Nos Tomato - 4 Nos Tamarind Turmeric Powder - 1/4 Tsp Rock Salt - 1 Tsp Shallots Oil For Tempering Oil - 3 Tsp Chana Dal - 1 Tsp Mustard Seeds - 1/2 Tsp Cumin Seeds - 1/2 Tsp Garlic - 5 Cloves Curry Leaves Red Chiili - 2 Nos Method Start by selecting fresh, tender purple brinjals. Cut off the stems, chop the brinjals into medium pieces, and soak them in salt water to prevent browning. In a wide pan, heat oil and add coriander seeds and cumin seeds. Sauté for a minute, then toss in dry red chilies and roast them on medium flame for another 2 minutes. Once done, set the spices aside to cool. In the same pan, heat some more oil and add the soaked brinjals. Sauté for about 5 minutes, then add chopped tomatoes, a few pieces of tamarind, turmeric powder, and rock salt. Cook for 10 minutes, or until the mixture becomes soft and mushy. Let it cool completely. Grind the roasted spices into a powder, then pulse the cooked brinjal-tomato mixture, keeping it slightly coarse. Do not add water. Transfer the mixture to a bowl and stir in 5-6 finely chopped shallots. Taste and adjust the salt. For tempering, heat oil and splutter chana dal, mustard, and cumin. Add crushed garlic, red chilies, and curry leaves. Pour this tempering over the chutney. Serve hot with rice and ghee for a delicious and flavorful meal. You can buy our book and classes on https://www.21frames.in/shop HAPPY COOKING WITH HOMECOOKING ENJOY OUR RECIPES WEBSITE: https://www.21frames.in/homecooking FACEBOOK -  / homecookingshow   YOUTUBE:    / homecookingshow   INSTAGRAM -   / homecookingshow   A Ventuno Production : https://www.ventunotech.com