Vonkya Pachhadi (Aubergine chutney)

Vonkya Pachhadi (Aubergine chutney)

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Servings: 6
Calories: 101


  • 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


  • 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
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