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    Home » chutney » Vankaya Pachadi Recipe – Andhra Style Brinjal Chutney Recipe {Video}

    Last Updated: July 17, 2020 | First Published on: February 8, 2019 by Hari Chandana Ponnaluri

    Vankaya Pachadi Recipe – Andhra Style Brinjal Chutney Recipe {Video}

    139 shares
    Jump to Recipe - Print Recipe

    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

    Hari Chandana Ponnaluri
    How to Make Andhra Vankaya Pachadi Recipe with step by step photos and video. 
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 25 mins
    Total Time 30 mins
    Course Side Dish
    Cuisine Andhra, Indian
    Servings 4
    Calories 243 kcal

    Ingredients
      

    • 10 Small Eggplants
    • 1.5 tbsp Coriander Seeds
    • 1 tbsp Urad Dal
    • ¼ tsp Fenugreek Seeds
    • 7 Dried Red Chillies
    • ½ tbsp Tamarind
    • ¼ tsp Turmeric Powder
    • 2.5 tbsp Oil
    • Salt to taste
    Prevent your screen from going dark

    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: 243kcalCarbohydrates: 38gProtein: 6gFat: 10gSaturated Fat: 1gSodium: 13mgPotassium: 1345mgFiber: 18gSugar: 21gVitamin A: 360IUVitamin C: 13.1mgCalcium: 64mgIron: 2.1mg

    Nutrition values are estimates only.

    Tried this recipe?Mention @iamharichandana or tag #blendwithspices!

    Andhra Brinjal Chutney Recipe with step by step photos

    soaking brinjals in salted water to make chutney

    • 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.

     

    139 shares

    Filed Under: chutney, Vegan Recipes, Video Recipes Tagged With: eggplant

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    A little about me..

    Hi!
    Glad you’re here!. I am Hari Chandana Ponnaluri, an Indian food blogger currently living in Spain. Blogging and photography have been my world for about 13 years now and all I need are – a camera, some ingredients & props, and an internet connection to make your while worth on my website!☺ .. Read More…

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