Sivanis Kitchen

Brinjal Onion Chutney / Vankaya Ullipaya Pachadi / Eggplant and Onion Chutney

Brinjal Onion Chutney / Vankaya Ullipaya Pachadi / Eggplant Onion Chutney

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Serving Size: 4


  • 2 medium size Eggplant / Vankayalu
  • 4 Green Chillies
  • 4 Red Chillies
  • small lime size Tamarind
  • 1 pinch Turmeric Powder
  • 1/2 sp Mustard Seeds
  • 1/4 sp Methi Seeds
  • 1 pinch Inguva
  • Salt to taste
  • 3 sp Oil
  • For Popu :
  • 1/2 sp Mustard Seeds
  • 1/2 sp Urad Dal
  • 1 Onion finely chopped
  • Red Chilli crocked
  • 1 sp Oil


  1. Wash and soak tamarind in little water & keep aside.
  2. Wash and remove the stems of brinjal & cut into middle.
  3. Heat 2 sp oil in a fry pan add popu ingredients, red chillies and fry for 2 mins.
  4. Add green chillies and fry for 1 min then remove from the pan.
  5. To the same pan heat remaining 1sp oil and add brinjals, cover and cook on low heat.
  6. Stirring occasionally, until they soft remove from the flame and allow it cool.
  7. Grind fried popu along with salt, tamarind, turmeric powder.
  8. Next add brinjals & grind, then transfer the ground chutney to a serving bowl.
  9. Heat 1 sp oil in a small pan add popu and fry, now add chopped onions and stir.
  10. When the onions are translucent, turn the heat and add this to ground chutney and mix well.
  11. Now vankaya ullipaya pachadi is ready to serve, serve with rice or rotis or dosa.

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