Vankaya Pachadi Recipe Andhra Style
A pachadi recipe made using vankaya, tomatoes, chillies and tamarind and giving tadka in the end.
For the pachadi:
medium size brinjals/aubergine/eggplant
medium size tomatoes chopped
small pieces of tamarind/small lemon size tamarind
salt - to taste
For the tempering/tadka:
urad dal/split black gram
chana dal/bengal gram
dried red chillies
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.
1. A pinch of turmeric can be added into the tadka in the end if required to make the chutney colorful and appealing.
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Tried this recipe?