Vankaaya Pachadi - Egg Plant Chutney
This particular recipe is similar to the Punjabi dish Baigan ka Burtha.Down south in Andhra,we dont use any of the spice powders which are used in preparing the burtha.To prepare the pachadi,mustard seeds,cumin seeds and black gram are used for tempering and the egg plant is grilled or placed directly over the gas burner so that the insides of the egg plant is cooked.The flavour of the grilled brinjal/egg plant is very different to the one where brinjals are chopped and cooked in any gravy or stir fry dish.
The big round white-green egg plants are used to prepare vankaaya pachadi.When choosing the egg plants check if there are any tiny holes and if you find any such holes it means that it is infected with worms. The egg plant should be firm to touch but not hard.It should be tender and the seeds will be white.If very hard it means its very mature and the seeds will be black and those can be discarded as they dont taste good at all.
Ingredients
1 large green brinjal
1 1/2 tbsp tamarind paste
1/2 mustard seeds
3/4 tsp cumin seeds
10 curry leaves
1/2 tsp urad dal(split black gram)
1 large onion chopped
3 green chillis slit length wise
1 tsp chopped ginger
chopped coriander leaves for garnish
salt
1 tbsp oil
Apply oil to the egg plant and place it on the burner and keep turning the brinjal, so that the skin on the surface is uniformly blackened.Place over the burner till the egg plant softens and cooked.(Alternately you can put it on the baking sheet and bake it at 350 degrees C and keep checking it and turning it till the skin starts cracking and can be peeled off without difficulty. Remember, this process has to be done carefully so that the inner part of the egg plant is cooked well)
Remove from fire when done and wash the egg plant with water. Peel the skin and mash the egg plant.This is how it looks like after the skin is peeled.
Add tamarind paste and salt to the mashed egg plant and keep aside.
Heat 1 tbsp oil in a pan.Add mustard seeds and let them splutter.Now add the cumin seeds and black gram dal and let them fry till brown i.e 1 minute approx.
Now add the curry leaves and fry for few seconds.
Add the chopped onions,ginger and green chillis and fry till transparent.Dont brown it.
Now add the mashed egg plant which has been mixed with the tamarind paste and salt.Mix well.Let it cook for 3-4 minutes.
Turn off heat and garnish with chopped coriander.
Serve with hot rice and ghee or rotis.
Andhras love their brinjals and one special dish is stuffed brinjal curry called ‘gutti vankaaya kura’ which is made with the small purple egg plants.It can be eaten with rotis or rice.
Food Cuisine
Indian Cooking
Andhra Recipes
Traditional Home Indian Cooking
By sailu • Dec 20th, 2005 • Category: All Recipes, Andhra Recipes, Chutneys & Pachadis, Vegetables, Vegetarian Recipes
Hai sailu,
Great postings. I remember my mother making this dish & it was my job to remove the burnt skin of the brinjals. Keep up your good work.
Wow! I just can’t wait to try this out. Sounds easy and because it has tamarind, I am going to love it. Thanks for sharing!
sailu, this is a great alternative to baigan bharta that we make here up north.
Hi Sailu,
Everywhere i go, i see aubergine being posted! Since it’s one of my favourites too, it’s great to know different ways of cooking them. I love them grilled, fried, baked, stewed and even stir fried! I have one in the fridge all the time. Thanks for sharing.
Sailu, it looks great for a home canning project
Hugs!
Anonymous,thanks for your kind words..:)
Sury,its very easy and do let me know how it turned out.
Yes,rums,a variation of the famous ‘bharta’
Mae,I cook egg plants regularly in my kitchen and love them grilled,baked…..:)
Melissa,that sure is a cool idea…:)
Wow, I can’t say I’ve ever heard of eggplant chutney before. It looks terrific! Thanks for a wonderful new suggestion for my kitchen.
I love this recipe Sailu , This reminds me of a dish called “gotsu” in Tamilian cusin which is served with Pongal.
Keep up the great work !!
Sounds excellent - I love eggplant cooked anyway I can get it!
Thanks for dropping by,Mona.
Yes,very similar to ‘gostu’,Anu and thank you for your kind words.
Thank you,Rorie.
It would be nice if you can add this under the “Chutneys & Pachadis” category. Thanks for the recipe and the photos are just awesome!
raju
dear mam
i am from andhra staying at dubai alone
i love to eat andhra dish but pampered as an usual andhra kid
now i am suffering for my taste of food
thanks a million if u can help me with more receipes veg
pls send to prathirajesh#hotmail.com
thanks mam
i think i have fallen in love with your site and lip smacking dishes, they are even worth trying.
thank u,
sreelatha