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)
Vankaya Pulusu Pachadi (Eggplant Chutney)
Yum
Print Recipe
Servings Prep Time
46 serving 20 minutes
Cook Time
30 minutes
Servings Prep Time
46 serving 20 minutes
Cook Time
30 minutes
Vankaya Pulusu Pachadi (Eggplant Chutney)
Vankaya Pulusu Pachadi (Eggplant Chutney)
Yum
Print Recipe
Servings Prep Time
46 serving 20 minutes
Cook Time
30 minutes
Servings Prep Time
46 serving 20 minutes
Cook Time
30 minutes
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
Servings: serving
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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0 thoughts on “Vankaya Pulusu Pachadi (Eggplant Chutney)”

  1. What a platter ?? All appadams, dal, curry and rice – Wowwww… Its a long time since I saw this many items on my plate…

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