Comments on: Brinjal~Jaggery Chutney (Vankaya Bellam Pacchadi)

by: beena

Wed, 12 Sep 2007 07:08:42 +0000

what a wonderful indian cook ur!!!! i wish i can cook like u as my husband loves home cooked food. u have helped me lots. thnx and god bless u!!

by: R. Gyana Prasuna

Tue, 11 Sep 2007 16:43:06 +0000

Hi loved ur recipes. I stay back in Vizag.

by: Trung,Nguyen

Thu, 14 Jun 2007 08:32:45 +0000

Hi Indira!
I wanna to know!Whats the hottest chillies in world-in India?
Thanks-have fun!

by: Varsha

Mon, 16 Apr 2007 13:51:26 +0000

Looks nice and yummy…could I use the other variety of brinjal..the ones which are purple and white streaked, with thorns on the stem?
And if you char the baingans on open fire, you discard the peels right? what do you do with the onions in that case?

I think you can and it will taste great when small sized, young ones are used for this recipe.
We usually grind charred peels also. With their mild bittersweet taste, they would bring something extra to the chutney.
Onions are also grinded together.
Hope this helps. If you try this recipe, please let me know how you like it. Thanks Varsha.

by: u.devi bhavani

Sat, 17 Mar 2007 07:38:48 +0000

vankaya bellam kalipi pacchadi cheyyatem eppude chutstunnanu nenu try chestanu

by: shah

Sun, 21 Jan 2007 03:54:57 +0000

Dear Indira,

I feel very homely and relaxed whenever i go through u r blog. whenever i read u r receips, as i am familiar with them, makes me feel that essence of Amma vanta. Australia vachi noranta tasteless ayipoyindi. malli ippudu mee receipes to na tastebuds ki jeevam vachinatundi. Entaina dooram vachintarvata kani mana vantala ruchi aaswadinchalemu kada.
Good efforts and great job. Cheers on success of ur blog.
Affectionately
Shah.

by: Priya Dilip

Tue, 19 Dec 2006 04:48:57 +0000

Hi Indira..
Tried this chutney today… please do check my site and let me know if i fried the ingrients in the right way.. interms of color, i mean…
and also Indira, i just used 4 chillies from Indian package adn it turned out very spicy…. did u mean dry red chillies from the indian stoers in US? just asking to comfirm my doubts…
thanks a lot for sharing…

Have a nice dinner…
Priya Dilip

by: Viji Surendhra

Sun, 17 Dec 2006 12:55:07 +0000

Hi Indira,
I tried out the brinjal chutney, but was pessimistic while charring the brinjals to glory, wondering how on earth this will taste good !
But voila, the finished product was tangy and tasty. Had it with chaaru annam and it was good with dosas too. Thanks.

Viji Surendhra

by: Juice Fanatic

Wed, 06 Dec 2006 05:39:14 +0000

If only blogs were created 8 years ago while I was studying overseas .. I could’ve been able to try those recipe of yours.

As a foreign student, I missed recipes like yours - spicy and tasty.

by: Rajani

Sun, 03 Dec 2006 20:52:56 +0000

Hi Indira garu,
mi pachadi try chesa baga vachindi. Kani maku ikada chinna vankayalu dorakavu so tried with large fat brinjal. eggplant ni kalchatam matarem gave it to my husband to do it, end result was tasty pachadi. Thank u once again. Please visit to see my pachadi photo. Mi recipes chala interesting ga vuntayi and thanks for idli comment appreciate it.
cheers
Rajani Rayudu.