Vankaya Pachadi Recipe - A healthy and delicious Andhra style eggplant/brinjal chutney recipe for rice. This Andhra vankaya pachadi is so simple to make and tastes great with steamed rice and ghee. Traditionally, we make this chutney with green brinjals but if you don't get them you can replace with purple ones.
Few Tips to Make the Best Vankaya Pachadi
- Use the green brinjals to make the authentic chutney.
- Try not to burn the spices and lentils.
- Do not use any water to grind the chutney.
- Grind the roasted lentils into a fine powder. Do not grind the roasted brinjals into smooth to get the right texture.
How to Serve Andhra Vankaya Pachadi?
This chutney goes well with hot steamed rice with a dollop of ghee.
Few More Brinjal Recipes on the blog:
- Gutti Vankaya Kobbari Karam
- Kathirikai Sambar
- Kathirikai Rasavangi
- Gutti Vankaya Koora Podi
- Baingan Bharta
- Vankaya Jeelakarra Karam
- Kalchina Vankaya Karam
How to Make Andhra Vankaya Pachadi Recipe Video below:
Vankaya Pachadi Recipe - Andhra Style Brinjal Chutney
How to Make Andhra Vankaya Pachadi Recipe with step by step photos and video.
Servings: 4
Calories: 243kcal
Ingredients
- 10 Small Eggplants
- 1.5 tablespoon Coriander Seeds
- 1 tablespoon Urad Dal
- ¼ teaspoon Fenugreek Seeds
- 7 Dried Red Chillies
- ½ tablespoon Tamarind
- ¼ teaspoon Turmeric Powder
- 2.5 tablespoon Oil
- Salt to taste
Instructions
- Soak the halved brinjals in salted water until use.
- Heat one tablespoon of oil in a pan. Add coriander seeds, urad dal and fenugreek seeds and roast until light brown color.
- When they are lightly browned, add red chillies and continue roasting until they are golden brown.
- Remove them from the pan and set aside.
- In the same pan add the remaining oil. Drain water from brinjals and add them to the pan.
- Add turmeric powder and salt and saute for a minute.
- Cover the pan with a lid and let it cook over a low flame.
- After some time, open the lid and flip the brinjal pieces.
- Cover and continue cooking.
- When they are almost cooked, add tamarind to the pan. Cover and cook completely.
- Turn off the heat and let it cool completely.
- Grind the roasted lentils and spices into a powder. Add the roasted brinjals to it and pulse the mixie for a couple of times.
- Do not grind it into a smooth paste.
- Transfer the chutney to a bowl and serve with hot rice.
Video
Nutrition
Calories: 243kcal | Carbohydrates: 38g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 1345mg | Fiber: 18g | Sugar: 21g | Vitamin A: 360IU | Vitamin C: 13.1mg | Calcium: 64mg | Iron: 2.1mg
Andhra Brinjal Chutney Recipe with step by step photos
- Wash the eggplants and remove the stem. Cut them into two.
- Add some salt to a bowlful of water.
- Soak the halved brinjals in salted water until use.
- Heat one tablespoon of oil.
- Add coriander seeds, urad dal and fenugreek seeds.
- Keep frying until they are a light brown color.
- Add red chillies and continue frying until they are a golden brown color.
- Remove them from the pan and keep aside.
- In the same pan, add another 1.5 tablespoons of oil.
- Add the soaked eggplants to the pan.
- Add turmeric powder and required salt.
- Mix everything well and saute for a minute.
- Cover with a lid and let it cook over a low flame.
- After some time, open the lid and flip the brinjal pieces.
- Add tamarind to the pan. Cover and cook completely.
- Turn off the flame and let it cool completely.
- Transfer the roasted coriander seeds and chillies to a blender or mixie jar.
- Grind it to a powder.
- Add the roasted brinjals to the jar and pulse for a couple of times.
- Do not make it into a fine paste.
- Transfer it to a serving bowl and serve with rice.
