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Vankaya Pulusu Pachadi (Eggplant Chutney) Yum
Vankaya Pulusu Pachadi (Eggplant Chutney)
Course side dish
Cuisine andhra
Prep Time
20 minutes

Cook Time
30 minutes
Servings
serving
Ingredients
  • 1 4 Eggplants – medium or small
  • 1 Red onion – chopped
  • 4 Chilies Green
  • 2 tbsp Tamarind
  • 1 tbsp Jaggery
  • Salt
For Tempering:
  • 1 tsp Chana Dal
  • 1 tsp Urad dal
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Jeera
  • 2 Chilies Dry red
  • 4 Curry leaves
Course side dish
Cuisine andhra
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1 4 Eggplants – medium or small
  • 1 Red onion – chopped
  • 4 Chilies Green
  • 2 tbsp Tamarind
  • 1 tbsp Jaggery
  • Salt
For Tempering:
  • 1 tsp Chana Dal
  • 1 tsp Urad dal
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Jeera
  • 2 Chilies Dry red
  • 4 Curry leaves
Vankaya Pulusu Pachadi (Eggplant Chutney)
Instructions
  1. Roast the eggplants either on stove top (if you have a gas stove) or in the oven at 400F.
  2. While the eggplants are roasting, heat 1tbsp of oil in a pan, add the tempering ingredients. After the mustard seeds and jeera splutter, add onions and green chilies fry till golden brown. Remove from heat.
  3. After the eggplant are roasted, leave them aside till they are cool enough to handle.
  4. Remove the skins and roughly smash the flesh with a fork.
  5. Add tamarind paste, jaggery, salt and the onion mixture. Mix well and serve.
Recipe Notes

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