Vankai Dosakai Pachadi

MommyFood Author
Recipe prepared by Smt Jhansi Lakshmi
Article written by Lakshmi Aparna

Preparation time: 10 minutes
Cooking time: 10 minutes



Vankai (Brinjal) : 200 grams


Dosakai (Cucumber) : 250 grams


Green chillies : 12


Curry leaves : 2 stems


Jeelakarra (Cumin seeds) : 1 table spoon


Chintapandu (Tamarind) paste : 2 tsp

chintapandu paste


Salt : 1 tsp



Garlic : 1/4


Oil : 2 table spoons


Coriander leaves : A few


Step 1 : Clean 200 gms brinjal and cut them into pieces and drop in salt water (so that colour will not change and does not get sour)


Step 2 : Clean dosakai (cucumber) and remove skin, also cut cucumber in to small pieces, keep them aside


Step 3 : Take 2 tsp oil in pan and fry 1 stem curry leaves, brinjal, chillies, 1 pinch turmeric & 1 tsp salt in a closed pan in low flame. After 5 minutes off the flame and let it cool down

Step 4 : Separate them from oil, blend fried Brinjal, Green Chillies, 1 tsp Cumin Seeds, 2 tsp Tamarind paste, 6 Garlic Nods in to paste. When complete add Dosakayi (Cucumber) pieces, mix well.


Step 5 : For Talimpu : Heat 1 tsp oil in low flame, add 1 tsp sanagapappu (bengal gramdal), 2 red chillies, cumin seeds 1/2 tsp, mustard seeds 1/2 tsp and 1tsp urad dal. Fry the mix for a couple of minutes. Add 1 stem curry leaves just before switching off


Take the pickle in serving bowl, mix talimpu to the pickle, garnish with coriander leaves & serve it. This chutney tastes good with white rice :)

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