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Blogging Marathon# 66: Week 1/ Day 3
Theme: 3 Veggies that are Fruit
Dish: Vankaya Perugu Pachadi

For the final day of this week’s theme ‘3 veggies that are fruit’, I have a dish made with eggplant — you know I can’t miss an opportunity to try and post a new recipe with my favorite veggie. I watched this yogurt based eggplant dish being made on a Telugu cooking show.

I planted a few eggplant saplings in my backyard this year and they just started to flower and grow. My daughter counts the flowers and the tiny eggplants everyday. Hopefully I’ll have more eggplant dishes for you this summer.

Perugu pachadi or yogurt based chutney can be made with a variety of vegetables like onion, tomato, cucumber, spinach, eggplant and so on. I rarely make yogurt based dishes at home, but this eggplant based one was too tempting to pass on.This dish is rather simple, roasted eggplant is mixed into a spiced yogurt mixture and that’s it you have a delicious side dish for roti or rice. The only time consuming part of the dish is roasting the eggplant, once you have that done the whole dish takes just a few minutes to finish.

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Vankaya Perugu Pachadi Yum
This is a simple roasted eggplant and yogurt dish that goes well with roti and rice.
Vankaya Perugu Pachadi
Course side dish
Cuisine andhra
Prep Time 10 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
  • 1 eggplant Small
  • 1 onion Small , finely chopped
  • 2 ~ 3 Chilies Green , finely chopped
  • 1 tsp Mustard seeds
  • 1 tsp chana dal
  • 1/2 tsp urad dal
  • 1 ~ 2 Chilies Dry red
  • A pinch asafoetida / Hing
  • ¼ tsp turmeric
  • 8 ~ 10 curry leaves
  • To taste salt
Course side dish
Cuisine andhra
Prep Time 10 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
  • 1 eggplant Small
  • 1 onion Small , finely chopped
  • 2 ~ 3 Chilies Green , finely chopped
  • 1 tsp Mustard seeds
  • 1 tsp chana dal
  • 1/2 tsp urad dal
  • 1 ~ 2 Chilies Dry red
  • A pinch asafoetida / Hing
  • ¼ tsp turmeric
  • 8 ~ 10 curry leaves
  • To taste salt
Vankaya Perugu Pachadi
Instructions
  1. Roast the eggplant until tender inside and the outside is blistered either directly on the stove or in the oven (at 425F for 30~35 minutes). Let cool slightly, peel and coarsely chop the flesh.
  2. In a pan, heat oil, add the mustard seeds, chana dal, urad dal, red chilies and asafoetida. Once the seeds start to splutter, add curry leaves, green chilies, turmeric and the chopped onion.
  3. Once the onion turns slightly soft, add salt and turn off the heat. Stir in the chopped roasted eggplant and mix well.
  4. Finally add the whisked yogurt and mix well. Adjust the seasoning and serve with rice or roti.
Recipe Notes

 

Lets check out what my fellow marathoners have cooked today for BM# 66.

 

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8 thoughts on “Vankaya Perugu Pachadi (Eggplant in Yogurt gravy)”

  1. When ever I see a eggplant dish , i feel sad ! They were my favourite till I got allergic . Btw i love that plant , so vibrant .

  2. Oh wow I love your plant and those bright colored flowers! The dish of course is amazing as usual. New way to use up eggplant 🙂

  3. I have always loved burnt egg plant bajji. Never tried with curds. sounds super yum. Beautiful clicks.

  4. Wow wow your plants are beautiful..I spotted a green chili behind and it looks so sinful though it must be so hot!…I am glad you cooked up your favorite veggie..:)..enjoyed your series..

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