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.
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.
They can also be eaten with dal and meals in south india definitely include a chutney or a pachadi in the meal platter.
Vankaya 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.
The vankaya 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:
Vankaya Pachadi Recipe Andhra Style
Ingredients
For the pachadi:
- 2 tbsp oil
- 1 tsp 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 tbsp oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp urad dal/split black gram
- 1 tsp chana dal/bengal gram
- 5-6 dried red chillies
- 7-8 curry leaves
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
Nutrition
Vankaya pachadi looked like a bowl of porridge so :)). simple ingredients. look tasty. I try to do it tomorrow.
It is a side dish kind of a recipe and hope you love to make it..
omg. i want to eat i. wannaaaaaaaa. cravings :((((((. it is so attractive. :((
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.