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Monday, April 25, 2016

V - Vankaya Bajji/Eggplant Chutney

Vankaya Bajji is an Andhra pachhadi where Vankaya/Eggplant is roasted vs fried. No tools are used to make this Bajji. 
You just mash everything up with your hands or a spoon. 
My grandma and mom always made this dish especially during Shivratri. 
This quick and easy to make bajji goes well with white rice and some ghee.

Preparation Time: 5 minutes 
Cook Time: 20 minutes 
Serves: 2-3

Big and tender Eggplant/Brinjal: 2
Onion : 1 chopped finely 
Cilantro/coriander leaves: To garnish 
Green chilies: 8-10(Adjust to the spice in them)
Cumin seeds: 1/2 teaspoon 
Turmeric: 1/2 teaspoon 
Garlic: 2 cloves crushed 
Tamarind: size of a small lemon ( soak in water and get extract)
Salt to taste 


Rub oil all over the eggplant and roast them on a pan on low flame until it's brown on all sides.
Heat 1 teaspoon of oil, slit the green chilies and fry them for 2 minutes.
Take a dish, add the green chilies first and mash them with hands or a spoon to smaller pieces. Add the eggplant and mash it up. Add the rest of ingredients except onion and cilantro and mix well.
Garnish with onion and cilantro and serve with hot rice and ghee.

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  1. You got me there. thought this was a fried bajji recipe. I have heard about this kind of pachadi but never prepared it. Sounds flavorful.

  2. The first time I heard of the bajji for chutney was from my MIL..I was so eagerly waiting for the fried ones to happen..since she was referring to lady's finger I was skeptical about the whole dish...I was so surprised when she made a it with brinjal is so wonderful!..good one..

  3. I was confused by the name..bajji..chutney! well the eggplant dish looks like baingan ka bhartha, but not cooked. Looks delicious.

  4. Yum yum yum!! My mom used to make this baaji when we were growing up. Now it has become a forgotten recipe. I should make it sometime.

  5. My Grandma used to make this Bajji ,during Eclipse time !! where we dont use any knives to cut the vegetables during eclipse . This bajji goes well with pulagam (Rice and MoongDal ) dolloped with loads with ghee . yum !!

  6. Omg, this chutney looks prefect to give a try, even i thought you have posted some deep fried beauties. Interesting dish.

  7. this is very interesting.. A mix between bharta and chutney. I bet it would be perfect fit for rice and roti.

  8. Good one Amara. I thought it is going to be a fritter and surprised when I saw the mash. This looks so delicious..

  9. My mother-in-law prepares this and they love it. I rarely cook eggplants owing to allergies.

  10. My mom makes this roasted eggplant pachadi and I LOVE it. Love your version with garlic. Will have to try this out some time.

  11. Very innovative dip with eggplants.Love to taste it sometime.

  12. That is an innovative way to make chutney. Never thought of using eggplants this way!