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Vankaya Pachadi Recipe - Andhra Style Brinjal Chutney

How to Make Andhra Vankaya Pachadi Recipe with step by step photos and video. 
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Side Dish
Cuisine: Andhra, Indian
Keyword: South Indian Food
Servings: 4
Calories: 243kcal
Author: Hari Chandana Ponnaluri


  • 10 Small Eggplants
  • 1.5 tbsp Coriander Seeds
  • 1 tbsp Urad Dal
  • 1/4 tsp Fenugreek Seeds
  • 7 Dried Red Chillies
  • 1/2 tbsp Tamarind
  • 1/4 tsp Turmeric Powder
  • 2.5 tbsp Oil
  • Salt to taste


  • 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.



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