Buni hui chana dal aur narial ki chutney/cobbari pachadi

Ingredients

• Buni hui Chana dal               : 1 cup
• Grated coconut                    :  1\2 cup
• Green chillies                      :  3 to 4 nos
• Red chillies                         :  2 nos.
• Rai                                     : 1 tea spoon
• Jeera                                  : 1\2 tea spoon
• Urad dal                             : 1 tea spoon
• Oil                                     :  1\2 table spoon
• Salt                                    : 1 tea spoon (as per taste)
• Curry leaves                        :  6 to 8 nos.
• Hing                                   :  1\4 tea spoon

Method

Heat 1 table spoon  of oil in a pan.  Add rai, jeera, urad dal and chana dal.  Fry until they turn to golden color in a medium flame.  Remove from the pan and let the ingredients cool.  In the same pan (add some oil if needed) add green chillies, chopped brinjal pieces, tomatoes and tamarind.  Add a tea spoon of salt (as per taste) and mix well.  Close the lid and cook in a medium flame until the brinjal pieces are cooked.

Switch off the flame and let cool.  First grind the fried and cooled dals, rai and jeera finely. Add garlic pods and grind again for a sec.  Now add the cooked brinjal pieces and grind coarsely (gently).   Take the chutney into a bowl.  

Heat 2 tea spoons of oil in  a pan.  Add rai, red chillies and curry  leaves.  When rai starts spluttering, switch off the flame and add the thadka to the chutney.  Brinjal Chutney (Vankaya Pachadi) is ready...........Garnish with fresh coriander leaves and finely chopped Onions.  

Adding finely chopped onions is optional......But it tastes good if onions are added....You can have this chutney with rice or rotis...........try once.......

By Mrs Uma Ramana
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