Vankaya Pulusu Pachadi (Eggplant Chutney)

This dish is usually made in combination with Kandi Pachadi. It is similar to bhaingan bartha in making. This is one of my favorite Eggplant dishes.
Vankaya Pulusu Pachadi (Eggplant Chutney)
This dish is usually made in combination with Kandi Pachadi. It is similar to bhaingan bartha in making. This is one of my favorite Eggplant dishes.

Vankaya Pulusu Pachadi (Eggplant Chutney)

Summary

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  • Courseside dish
  • Cuisineandhra
  • Yield4~6 Serving s 4~6 Serving
  • Cooking Time30 minutesPT0H30M
  • Preparation Time20 minutesPT0H20M
  • Total Time50 minutesPT0H50M

Ingredients

Eggplants - medium or small
1 4
Red onion - chopped
1
Green Chilies
4
Tamarind
2tbsp
Jaggery
1tbsp
Salt
For Tempering:
Chana Dal
1tsp
Urad dal
1tsp
Mustard seeds
1/2 tsp
Jeera
1/2tsp
Dry red Chilies
2
Curry leaves
4

Steps

  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.
Vankaya Pulusu Pachadi (Eggplant Chutney)
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