Vonkya Pachhadi (Aubergine chutney)
Ingredients
- 1.1 lb Aubergines baingan, boiled, mashed
- 5 tsp Vegetable oil
- 15 Green chillies
- 3 tbsp Coconut nariyal, grated
- 1/2 tsp Turmeric haldi powder
- 1 tbsp Tamarind imli, extract
- Salt to taste
- 1/4 tsp Mustard seeds rai
- 12 Curry leaves kadhi patta
Instructions
- Heat 2 tsp of oil in a wok (kadhat); fry green chillies till golden brown. Remove and keep aside.
- In the same oil, saute the mashed aubergines till brown. Keep aside.
- Pound the green chillies, coconut, and turmeric powder to a fine paste.
- Add this paste to the aubergine, with the tamarind extract and salt. Mix well.
- Heat the remaining oil; saute the mustard seeds and curry leaves for a few seconds. Pour this over the aubergine mixture and serve.
Calories: 101 kcal
Carbohydrates: 15 g
Protein: 1 g
Fat: 5g
Saturated Fat: 1 g
Trans Fat: 1 g
Sodium: 378 mg
Potassium: 220 mg
Fiber: 7 g
Sugar: 8 g
Vitamin A: 96 IU
Vitamin C: 56 mg
Calcium: 19 mg
Iron: 1 mg