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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 Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
Course:
Side Dish
Cuisine:
Andhra, Indian
Keyword:
South Indian Food
Servings:
4
Calories:
243
kcal
Author:
Hari Chandana Ponnaluri
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
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:
243
kcal
|
Carbohydrates:
38
g
|
Protein:
6
g
|
Fat:
10
g
|
Saturated Fat:
1
g
|
Sodium:
13
mg
|
Potassium:
1345
mg
|
Fiber:
18
g
|
Sugar:
21
g
|
Vitamin A:
360
IU
|
Vitamin C:
13.1
mg
|
Calcium:
64
mg
|
Iron:
2.1
mg