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Home » Recipes » Andhra

Vankaya Pachadi Recipe Andhra Style

LAST UPDATED: Jun 23, 2021 . PUBLISHED: Mar 27, 2016 by Asiya . 4 Comments

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Vankaya pachadi recipe is a brinjal pachadi or chutney form of recipe made using eggplant/aubergine and this particular vegetable is referred to as vankaya in the region of andhra pradesh or in telugu lingo it is termed as vankaya.

Other curry recipes on the blog made using brinjal are baingan masala, baigan ki sabji, brinjal curry , gutti vankaya etc...

          Vankaya is an amazing vegetable and I am glad to share one of the many recipes that can be made using vankaya. Vankaya is available in many forms in India in different color like green or purple and in small and long shapes.

             Vegetables in the south are most commonly used to make various chutneys or pachadi recipes which go very well with rice and ghee.

how to make vankaya pachadi recipe

                    They can also be eaten with dal and meals in south india definitely include a chutney or a pachadi in the meal platter.

                   Brinjal pachadi is an instant pachadi or a pickle kind of recipe which is quite easy and can be made very quickly with available ingredients at home and it tastes amazing with dal ghee and rice.

                       When there is vankaya available, one of the best way to use would be to make it in the form of a pachadi and store it for a couple of days and use it as and when required.

how-to-make-vankaya-pachadi

This pachadi in this post is very yummy and I have used few ingredients like tamarind, tomatoes and green chillies which actually form the main base of any instant pachadi or chutney recipe down south and lastly the flavors are picked up by giving tempering.

         Below are the recipe details on how to make vankaya pachadi which is an awesome side dish down south included in the south indian meal platter.

How to make vankaya pachadi recipe below:

Recipe

vankaya-pachadi-recipe

Vankaya Pachadi Recipe Andhra Style

Asiya
A pachadi recipe made using vankaya, tomatoes, chillies and tamarind and giving tadka in the end.
3.82 from 11 votes
Print Recipe Pin Recipe SaveSaved!
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Side Dish
Cuisine South Indian
Servings 3 -4
Calories 310 kcal

Ingredients
  

For the pachadi:

  • 2 tablespoon oil
  • 1 teaspoon cumin seeds
  • 6-7 green chillies
  • 5-6 garlic cloves
  • 5-6 medium size brinjals/aubergine/eggplant
  • 3-4 medium size tomatoes chopped
  • 6-7 small pieces of tamarind/small lemon size tamarind
  • salt - to taste

For the tempering/tadka:

  • 2 tablespoon oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon urad dal/split black gram
  • 1 teaspoon chana dal/bengal gram
  • 5-6 dried red chillies
  • 7-8 curry leaves
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Instructions
 

Washing the eggplant:

  • Firstly, take the eggplant and cut them into pieces and drop them in water containing salt.
  • Doing this removes the smell from the eggplant.
  • Remove the pieces from salt water at the time of cooking.

For the pachadi:

  • In a wok/pan add oil and heat it.
  • Add cumin seeds and let them splutter.
  • Into it add green chillies and saute.
  • Add garlic cloves and saute well.
  • Into it add the eggplant pieces, saute them well for few minutes until eggplant changes its color.
  • Into it add chopped tomatoes, tamarind pieces and cook the whole mixture until it gets soft.
  • Switch off the flame and cool down the eggplant mixture.
  • In a blender, add the cooked mixture that has been cooled.
  • Add salt and blend it into a paste.

For the tempering/tadka/popu:

  • In a tadka pan, add oil and heat it.
  • Add cumin seeds, mustard seeds and allow them to pop up.
  • Add urad dal, chana dal and stir well for few seconds.
  • Add dried red chillies and saute well for few seconds.
  • Lastly add curry leaves and let them crackle.
  • Add the tadka all over the blended pachadi and mix well.
  • Enjoy the vankaya pachadi with hot rice and ghee.

Notes

1. A pinch of turmeric can be added into the tadka in the end if required to make the chutney colorful and appealing.

Nutrition

Nutrition Facts
Vankaya Pachadi Recipe Andhra Style
Amount Per Serving
Calories 310
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @yummyindiankitchen or tag #yummyindiankitchen!

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Comments

    3.82 from 11 votes (10 ratings without comment)

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    Recipe Rating




  1. Helen Nicole says

    March 27, 2016 at 3:13 pm

    Vankaya pachadi looked like a bowl of porridge so :)). simple ingredients. look tasty. I try to do it tomorrow.

    Reply
    • asiya says

      March 27, 2016 at 3:20 pm

      It is a side dish kind of a recipe and hope you love to make it..

      Reply
  2. Yuri says

    April 12, 2016 at 5:56 am

    omg. i want to eat i. wannaaaaaaaa. cravings :((((((. it is so attractive. :((

    Reply
  3. Rama Bhyravabhotla says

    January 13, 2020 at 2:17 am

    One recommendation: list approx weight for each size of vegetables used in your recipes. For example, how much does 5-6 medium size brinjal weighs? What type of eggplant to use?
    I researched this and found out 1 medium size american eggplant weighs about 1-1.5 pounds, which equals to 7 pounds for the recipe. It seems a lot of eggplant.

    Reply

This is Asiya, a graduate in Engineering and Technology from Hyderabad, India with always a passion for cooking and trying different recipes therefore started food blogging...

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