Vankaya Perugu Pachadi | Brinjal Yogurt Chutney

For this week theme on BM I'm  presenting "Summer Special". Enjoy the dishes & don't miss the update. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 41.


Yogurt chutneys are the regular dishes in summer. It is believed that yogurt helps in keeping your body cool & helps beat the heat of sun. Lassi's, smoothies, cool drinks & ice creams are the few things you can enjoy having on summer days. 
Yogurt Chutney or Perugu pachadi has many variations & I'm sharing the simple version of making it. In this chutney I simply pan fried brinjal along with tomatoes, but to make it much flavorful you can roast brinjal {As you do for baingan bartha} & make this dish. Though that process is elaborated it tastes delicious.
Prep Time-5mins | Cook Time-30mins | Serves-3people
Ingredients
2Cups yogurt {Curd}
2Indian eggplant chopped
1Tomato chopped
3Green chili's sliced 
Salt to taste 
Few coriander leaves to garnish
1Tbs oil
1Tsp mustard seeds
1Tsp jeera 
Pinch of hing {Asafetida}
Directions
- Heat pan with oil & too that add mustard, jeera & hing. To the pan add tomatoes, green chili's & eggplant.
- Cook them with a closed lid until they are soft and done. Allow them to cool.
- In a bowl take yogurt, salt & cooked veggies. 
- Mix them well & adjust if salt needed. 
- Garnish with coriander leaves. 
- Serve with rice or roti.
Follow me on "Facebook", "Google+", "Pinterest" for daily updates. Leave me a comment on any queries regarding this recipe & I will be able to answer it for you as soon as possible.



0 Response to "Vankaya Perugu Pachadi | Brinjal Yogurt Chutney"

Post a Comment

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel