Chow chow pachadi(Seeme badnekay/ Bangalore vankaya chutney)

Chow chow pachadi(Seeme badnekay/ Bangalore vankaya chutney)

Chow chow (Bangalore Brinjal) is famous in Tamilnadu as well in Karnataka and few parts of Andhra Pradesh, usually used in sambar, kootu, curry or pachadi. Today I made pachadi with chow chow to relish our taste buds. Njoy Cooking, Serving and Savoring!


Chow chow: 1 no

Red chillies: 6/7 nos

Urad dal: 1 tsp

Chana dal: 1 tsp

Dhaniya: 1 tsp

Fenugreek seeds: few

Oil: 2 tbsp

Tamarind: small lemon size

Salt : as required

For Tempering:

Urad dal: 1 tsp

Chana dal: 1tsp

Mustard seeds: 1 tsp

Jeera: 1tsp

Hing: A pinch

Method of cooking:

1. Clean chow chow, peel the skin and cut into small pieces. Meanwhile soak tamarind in a cup of warm water.

2. Heat kadai and pour 1tbsp of oil. Add urad dal, chana dal, dhaniya and fenugreek seeds till golden brown colour. At this point add red chillies also and fry for a moment. Transfer them into a plate.Chow Chow Pacchadi1

3. In the same kadai add little oil and fry chopped chow chow pieces till it becomes soft. This takes approximately 10 min. Transfer this also to a plate and allow it to cool.Chow Chow Pacchadi2

4. Now take a mixer grinder and grind fried ingredients (except chow chow) to a fine powder along with red chillies.

5. Now add tamarind and grind them again.

6. Finally add chow chow pieces and just whip it for a moment.Chow Chow Pacchadi3

7. Transfer the pachadi to a bowl temper with tempering ingredients.Chow Chow Pacchadi4

Delicious pachadi is ready to serve with rice or idli even with dosa.

Tip: Here in this recipe I used only red chillies. Actually you can mix green chillies too. If you are using green chillies then reduce the quantity of red chillies or take both in equal proportions. Rest of the procesure remains same.

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