Vankaya Pachadi (Eggplant Chutney - Andhra style)

 

             Vankaya Pachadi is an Andhra style spicy and tangy chutney made of eggplants / brinjal. It is best enjoyed with steamed rice and a dollop of ghee. However, you may also enjoy with paratha or chapatti. In fact, eggplants tastes better if prepared in a chutney form than any curry form. In this recipe I opted for baby eggplants. But you can also use any other variety of your choice. So check out the step by step pictorial recipe to prepare this classic and lip smacking regional delicacy.

          Chutney typically holds an important place in a South Indian platter. So this Vankaya Pachadi is very popular in many regions of Andhra and Telangana, where it is enjoyed by the local folk and found in every Andhra household and is enjoyed by the family.

           It simply tastes awesome with just rice and ghee and you don't need anything else to satiate your hunger. A simple meal like this brings a deep satisfaction beyond compare. 

          It tastes both spicy and tangy with a simple tempering of mustard seeds, cumin seeds, asafoetda, red chilies and curry leaves.   

            Be a bit more adventurous and try this amazing homemade chutney as a spread on sandwiches, pizzas and burgers for an Indian touch. It will turn into a finger licking and delectable meal. 

Ingredients - 

• 10-12 baby eggplants, sliced lengthwise
• 1 tbsp. + 1 tsp. oil
• 10-12 red chilies
• 1 tsp. cumin seeds
• 4-5 garlic cloves, sliced
• 2 tbsp. peanuts
• 2 sprigs curry leaves
• handful of coriander leaves
• salt to taste
• 1 tsp. tamarind paste
• 1 tbsp. roasted coriander powder
• 1/4 tsp. asafoetida

Tempering - 

• 1-2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 2-3 red chilies
• 1 sprig curry leaves
• 1/2 tsp. turmeric powder

          Heat 1 tbsp. oil in a pan and sauté the eggplant till light brown. Keep aside. 

          Heat 1 tsp. oil and sauté the red chilies, garlic, cumin seeds, peanuts and curry leaves separately as shown below. Keep aside to cool. Then grind it coarsely. Keep aside.

          Blend the sautéed eggplant, coriander leaves, salt, tamarind paste, coriander powder into a coarse paste.

          To the blended eggplant paste, add the coarsely ground spices. Combine everything well. 

 

          For the tempering - heat oil in a pan. Temper with mustard seeds, cumin seeds & whole red chilies. Allow it to splutter. 

          Then add the curry leaves & turmeric powder. Sauté for a few seconds. Add the ground paste and give it a nice mix. Switch off the flame.

           Serve this yummy Vankaya Pachadi with steamed rice and a drizzle of some ghee.

                      Heat 1 tbsp. oil in a pan & sauté the eggplant till light brown. Keep aside. 

                                  Heat 1 tsp. oil and sauté the red chilies, 

                                 garlic, cumin seeds,

                                  peanuts and curry leaves separately as shown.

                                 Keep aside to cool.

                                 Then grind it coarsely. Keep aside.

                               Blend sautéed eggplant, coriander leaves, salt, tamarind paste, 

                               coriander powder

                                 into a coarse paste.

                                 To the blended eggplant paste, add the coarsely ground spices.

                                 Mix everything well. 

                       For the tempering - heat oil in a pan. Temper with mustard seeds, cumin

                       seeds & whole red chilies. Allow it to splutter. 

                           Then add the curry leaves & turmeric powder. Sauté for a few seconds.

                              Add the ground paste and give it a nice mix. Switch off the flame.

                                Serve this yummy Vankaya Pachadi with steamed rice and a

                                drizzle of some ghee.