Vengna no Patio
Eggplant or Aubergine Chutney
This is served with Khichri, fried fish or fried fish roe~ gharab and papad.
This Patia is also served on happy occasions like weddings, navjotes or birthdays with Dhundar/golden yellow lentils and boiled rice.
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| Vengna no Patio nay Khichri ~ Eggplant chutney served with lentil and rice. |
This recipe serves 6 to 8 persons.
Ingredients
1kg/2.2lb thinly sliced onions, fried golden brown.
1 tsp ginger paste
2 tsp garlic paste
2 tsp red chillie powder, less if you prefer it less spicy
¾ tsp turmeric
1 ½ tsp salt
4 medium to large crushed tomatoes
2 raw mangoes
1/2 tsp garam masala
800gm/2lb baby small eggplants, washed and slit down the middle
1 tbsp jaggery
optionally 2 whole slit green chillies
Method
In a pan heat a tbsp of oil and add the turmeric, ginger, garlic, chillie powder, salt,and give it a stir. Add the tomatoes, fried onions and give it a stir. Add the garam masala and raw mangoes. Cover and cook on a low fire till the "oil separates" and shows like little droplets on the sides of the pan. This will take about 30 minutes. Add crushed jaggery; let it melt and mix well.
Add 800gm/ 2 lb eggplants and allow to simmer for 10-15 minutes until cooked.
Optionally add some chopped coriander leaves at this time.
Keeping the cover tightly sealed let it rest for 10 minutes before serving.
Tips
The Patia/patio is not liquidy, but neither is it dry. It will be done and ready when you see the drops of oil on the side of the pan. This is called "ghee/tayl or oil per avay". Once you add the jaggery for sweetness the entire patia will have a beautiful shiny glaze over it. Now you are ready to add the eggplants and finish it.
For the perfect end result, taste for thiku-mithu-khatu/spicy,sweet and sour.
Try the leftovers with a warm chapati/rotli and freshly sliced onion on the side. It is Yummy!
For more delicious Parsi Cuisine recipes click
For more delicious Parsi Cuisine recipes click
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Photo credit Sheriar Hirjikaka
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