Go Back
+ servings

Vankaya Perugu Pachadi

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


  • 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


  • 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.


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