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Home » All recipes » Vankaya Pachadi | Eggplant Chutney

Vankaya Pachadi | Eggplant Chutney

Published: Oct 10, 2013 · Modified: May 3, 2020

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Vankaya Pachadi is a instant Andhra style Egg Plant chutney. This pachadi is served with rice and a dollop of ghee.

eggplant chutney or vankaya pachadi served in a white tea cup with curry leaves and tempering of mustard and urad dal on the top

Instant Pachadi are very common in Andhra. We often make it with vegetables and dals. This pachadi is made with long brinjal, onion, green chili and coconut. A tempering of mustard, garlic and curry leaves enhances the taste of the pachadi.

More Pachadi Recipes –

Tindora chutney

Bottle Gourd chutney

Gongura Pachadi

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eggplant chutney or vankaya pachadi served in a white tea cup with curry leaves and tempering of mustard and urad dal on the top

Eggplant Chutney | Vankaya Pachadi

An instant pachadi made with thin, long brinjal.
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Course: Side Dish
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 1 cup
Author: Madhavi

Ingredients

  • 2 long brinjal, cubed
  • 1 small onion, diced
  • 4 green chili, slit
  • 1.5 tbsp grated coconut
  • tamarind to taste
  • 1 tsp turmeric
  • 3 garlic pods, roughly sliced
  • 1 tbsp oil
  • salt to taste

For tempering

  • 1 tsp oil
  • ½ tsp mustard seeds
  • 1 tsp urad dal
  • ½ tsp cumin seeds
  • 1 spring curry leaves
  • pinch of asafoetida
  • 2 sliced garlic pods

Instructions

  • To a pan heat oil and add the diced egg plant and sprinkle some salt . Cook till its ¾ th done..
  • Now add the onion, garlic, green chili, turmeric and little salt. Cook till onion gets little soft (but still has some crunch)
  • Turn off the stove, add the coconut and little tamarind to taste.
  • Once the egg plant cools, transfer it to a mixer jar. Pulse it few times to get slightly coarse texture, don't make a paste. Taste and add some salt if required.

Tempering-

  • To a small pan heat oil and add the mustard seeds. When the mustard pops add the urad dal and cook for 30 seconds.
  • Now add the cumin seeds, curry leaves and garlic. Cook for 30-45 seconds and add the hing. Turn off the stove.
  • Add the tempering to the pachadi and enjoy with hot rice and ghee.
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Reader Interactions

Comments

  1. Priya Suresh

    October 12, 2013 at 10:32 am

    Fingerlicking pachadi, love this vankaya pachadi to the core..

    Reply
  2. Gayathri Ramanan

    October 11, 2013 at 4:34 pm

    chutney looks super good and yummy

    Reply
  3. Sathya Priya

    October 10, 2013 at 10:36 pm

    You have a a lovely blog .I am super excited to know the recipe.Thanks madhavi.

    Reply
  4. Manjula Bharath

    October 10, 2013 at 8:14 pm

    wow very delicious pachadi and looks super yumm !!

    Reply
  5. Priya Anandakumar

    October 10, 2013 at 9:20 am

    Love it Madhavi a series of chutney coming from your kitchen yummy….

    Reply
  6. Swasthi Blank

    October 10, 2013 at 8:25 am

    finger licking pachadi Madhu

    Reply
  7. Yes Cook

    October 10, 2013 at 7:53 am

    Love this chutney. My mother in law makes something similar.
    Thanks for posting.

    Reply
  8. Vidya Chandrahas

    October 10, 2013 at 7:31 am

    Pachadi looks very healthy and delicious.

    Reply
  9. nandoos Kitchen

    October 10, 2013 at 5:14 am

    First time here and loving your space already. Very happy to follow you.

    Reply
    • Madhavi K

      October 10, 2013 at 5:35 am

      Thanks nandoo!

      Reply

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About me

Hello there, I am Madhavi, welcome to my blog! I share vegetarian, dairy and egg recipes from India and around the world. Hope you enjoy my recipes and Happy Browsing!

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