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    Home » Blogging Marathon » Vankaya Perugu Pachadi (Eggplant in Yogurt gravy)

    Vankaya Perugu Pachadi (Eggplant in Yogurt gravy)

    Published: Jul 5, 2016 · Modified: Aug 3, 2022 by Pavani · Leave a Comment

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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.

    Vankaya Perugu Pachadi

    This is a simple roasted eggplant and yogurt dish that goes well with roti and rice.
    Author: Pavani
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    Prep Time: 10 mins
    Cook Time: 45 mins
    Total Time: 55 mins
    Course: Side Dish
    Cuisine: andhra
    Servings: 46 serving

    Ingredients

    • 1 Eggplant Small
    • 1 Onion Small , finely chopped
    • 2 ~ 3 Chilies Green , finely chopped
    • 1 tsp Mustard seeds
    • 1 tsp Chana dal
    • ½ tsp Urad dal
    • 1 ~ 2 chilies Dry red
    • A pinch Asafoetida / Hing
    • ¼ tsp Turmeric
    • 8 ~ 10 Curry Leaves
    • To taste Salt

    Instructions

    • 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.
    • 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.
    • Once the onion turns slightly soft, add salt and turn off the heat. Stir in the chopped roasted eggplant and mix well.
    • Finally add the whisked yogurt and mix well. Adjust the seasoning and serve with rice or roti.

    Notes

     
    Lets check out what my fellow marathoners have cooked today for BM# 66.
     
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Ritu Tangri

      July 06, 2016 at 1:00 am

      This seems to be delicious.. gonna try this with over eggplant lying in Mr fridge😁😁

      Reply
    2. vaishali sabnani

      July 06, 2016 at 3:52 am

      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 .

      Reply
    3. Smruti Shah

      July 06, 2016 at 3:51 pm

      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 🙂

      Reply
    4. Nalini's Kitchen

      July 07, 2016 at 1:16 am

      Perugu pachadi with eggplant sounds very interesting,another eggplant recipe bookmarked..

      Reply
    5. Veena aravind

      July 07, 2016 at 9:35 am

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

      Reply
    6. www.annapurnaz.in

      July 08, 2016 at 9:15 am

      A nice way to feed eggplant to the kids

      Reply
    7. Priya Suresh

      July 09, 2016 at 7:52 pm

      Havent tried perugu pachadi with eggplants and that bowl is simply fabulous.

      Reply
    8. Srivalli

      July 13, 2016 at 6:47 am

      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..

      Reply

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