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vankaya-pachadi-recipe
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4 from 2 votes

Vankaya Pachadi Recipe Andhra Style

A pachadi recipe made using vankaya, tomatoes, chillies and tamarind and giving tadka in the end.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Side Dish
Cuisine: South Indian
Servings: 3 -4
Calories: 310kcal
Author: Asiya

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

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

Nutrition

Calories: 310kcal
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