Brinjal Coconut Chutney / Vankaya Kobbari Pachadi / Eggplant Coconut Chutney


Brinjal Coconut Chutney / Vankaya Kobbari Pachadi / Eggplant Coconut Chutney

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Serving Size: 4


  • 2 nos Brinjal / VanKayalu
  • 1/2 cup grated Fresh Coconut
  • 2 inches Tamarind Flake
  • 1 pinch Turmeric Powder
  • 3 Green Chillies
  • Salt to taste
  • Chutney Ingredients :
  • 4 Red Chillies
  • 1/2 sp Coriander Seeds
  • 1/2 sp Mustard Seeds
  • 1/4 sp Methi Seeds
  • 1/2 sp Chana Dal
  • 1/2 sp Urad Dal
  • 1 pinch Inguva
  • 3 sp Oil
  • For Popu :
  • 1/2 sp Mustard Seeds
  • 1/4 sp Urad Dal
  • Curry Leaves
  • 1 sp Oil


  1. Wash and soak tamarind in little water and keep aside.
  2. Wash and remove the stems of brinjal and cut into medium size pieces, slit each green chilli into two.
  3. Heat 2 sp oil in a frying pan add chutney ingredients and fry, when done remove from the pan and keep aside.
  4. In the same pan add remaining oil and fry the diced brinjal, green chillies and stir.
  5. Cover and cook with a lid, stir it frequently, if it is soft remove from the flame and cool it.
  6. Grind together finely grated coconut, tamarind, turmeric powder, salt and fried ingredients.
  7. Next add fried brinjal pieces and grind slightly, if required add little water to grind.
  8. Remove from the jar and transfer into a serving bowl.
  9. Heat oil in a small frying pan add popu ingredients and fry, once done add it to ground chutney and mix well.
  10. Vankaya kobbari pachadi/brinjal coconut chutney is ready to serve, serve with rice and roti.

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