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
- 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