Vankaya Pachadi (brinjal Chutney Andhra Style)
For the love of chutneys and pickles I could be a vegetarian. I have discovered an array of chutneys after I came to Bangalore after dining in the Andhra messes here. I am a diehard fan of Andhra cuisine. I love their tangy and spicy curries and my mom thinks I am crazy to vote for them over our Kerala delicacies. But it is true I love Andhra food. This chutney for instance is so much like a baingan bharta except for the tamarind and tempering that transforms a humble vegetable to a majestic chutney. You don't need to grill the brinjal but I did for my love for char grilled veggies and baingan bharta especially. It is up to you if you mash the brinjal or grind it to a fine paste. I did not have power the day I did this so I just mashed the brinjal using a fork.