Vankaya Pachadi - Mashed Eggplant Chutney

Eggplant/Brinjal is one of my favorite vegetable. This vegetable is easy to cook and we can prepare a lot of varieties with this. Vankaya pachadi is my all time favorite recipe which is prepared with mashed eggplant, herbs and tamarind juice.

Here goes the method.


Eggplant (Vankaya, Baingan) : 1or 2 (big sized)

Tamarind Juice : 1/2 cup

Onion : 2 (finely chopped)
Green Chillies : 2 (Chopped)
Red Chillies : 2
Ginger : 1/2 inch piece (Finely chopped)
Garlic cloves : 3 (Finely chopped)
Bengl Gram (Chana Dal) : 2 tea spoons
Black gram (Urad Dal) : 1 tea spoon
Mustard Seeds : 1 tea spoon
Cumin seeds : 1 tea spoon
Curry leaves : 12

Turmeric powder : 1 tea spoon
Asafoetida (Hing) : 1/4 tea spoon
Salt  : as per taste
Oil : 2 table spoons


Grease the eggplant with oil and roast on charcoal fire (If coal is not available it can be roasted on gas stove on slow flame or can be baked in microwave oven.)
Roast evenly on all sides till the skin chars

Peel the skin of charred eggplant

Mash the peeled eggplant

Heat oil in a pan, add Bengal gram (chana dal), Black gram, mustard seeds, cumin seeds, red chillies, curry leaves and fry till mustard starts splitting.
Add chopped onions, green chillies, ginger, garlic and fry for 2 minutes
Add turmeric powder and asafoetida (hing) and fry for 1 more minute
Add mashed eggplant and fry on slow flame for 2 minutes
Add tamarind juice and salt as per taste.
Cook around 10 to 15 minutes till all the liquid evaporates. 
Serve hot with rice or roti

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