Vankaya pachadi – traditional Andhra style brinjal chutney recipe with step by step pictures.
Vankaya pachadi is my most favorite chutney but somehow I took time to post this recipe on the blog.
As always, this is also my mother’s recipe. She will make chutneys with all veggies. There are a lot of chutney recipes on this blog.
Among all these chutneys, vankaya pachadi is my most favorite. After this, I like dosakaya pachadi a lot and that is the most viewed recipe on my blog.
This is a simple recipe with brinjal and few spices but will taste so good. We can do healthy and tasty recipes with very minimal ingredients.
I like to make chutneys with all veggies, especially leafy greens. In this way, we get to eat more veggies 🙂 And no one will complain about it.
How to make vankaya pachadi recipe with step by step pictures:
Wash and soak the tamarind in very little water. Just enough to soak them up.
Heat a kadai and dry roast cumin and fenugreek seeds little they turn little brown and take them into a mortar pestle.
To the same pan, add tsp of oil and fry red chili. Take these as well to the mortar pestle. Adjust red chili accordingly.
Add 1 tbsp of oil, chopped brinjals, and salt to the same pan. And let the brinjals cook on medium flame.
Close the pan with the lid so that brinjals are cooked in its own water.
Meanwhile add turmeric powder, coriander seeds powder, garlic pods, fried red chili, roasted cumin, and methi seeds and salt to the mortar pestle.
Roughly pound the ingredients.
Add the soaked tamarind along with water to the mortar pestle and make a paste of it.
Check the brinjals and switch off the stove once they are done. It took around 12 minutes for me but the cooking time depends on brinjals.
Add the cooked brinjals to the mortar pestle and roughly pound these.
Don’t mash it completely, chunky brinjal pieces will taste good once they get marinated in the masala paste.
Take out the chutney into a serving bowl. Prepare tadka using tadka ingredients and add it to the chutney. I forgot to take the picture of this step 🙂
Serve the chutney with hot rice and ghee. This chutney goes well with roti or Bakri or even dosa.
Other similar chutney recipes which you might like to check
Snake gourd chutney
A typical Andhra style chutney recipe made with snake gourd, urad dal, tamarind, and spices.
Yellow cucumber chutney
Traditional Andhra style chutney recipe with yellow cucumber and Indian spices.
Malabar spinach chutney
A very simple and quick chutney recipe with Malabar spinach and raw mango. You can do this chutney with regular spinach also.How to prepare the brinjal chutney recipe:
Vankaya pachadi
Ingredients
- 250 gms brinjal
- 1/2 tbsp tamarind (small lemon sized)
- 2 red chilli
- 1/4 tsp turmeric powder
- 1/4 tsp cumin seeds
- 1/4 tsp methi seeds (fenugreek seeds)
- 6 garlic cloves
- 1/2 tsp coriander powder (dhaniya powder)
- Salt to taste
- 1 tbsp oil
Tadka
- 1 tbsp oil
- 1/4 tsp cumin seeds
- 1/4 tsp mustard seeds
- Pinch of hing
- 1 sprig curry leaves
- 1 red chili
Instructions
- Wash and soak the tamarind in very little water. Just enough to soak them up.
- Heat a kadai and dry roast cumin and fenugreek seeds little they turn little brown and take them into a mortar pestle.
- To the same pan, add tsp of oil and fry red chili. Take these as well to the mortar pestle. Adjust red chili accordingly.
- Add 1 tbsp of oil, chopped brinjals, and salt to the same pan. And let the brinjals cook on medium flame.
- Close the pan with lid so that brinjals are cooked in its own water
- Meanwhile add turmeric powder, coriander seeds powder, garlic pods, fried red chili, roasted cumin, and methi seeds and salt to the mortar pestle.
- Roughly pound the ingredients.
- Add the soaked tamarind along with water to the mortar pestle and make a paste of it.
- Check the brinjals and switch off the stove once they are done. It took around 12 minutes for me but the cooking time depends on brinjals.
- Add the cooked brinjals to the mortar pestle and roughly pound these.
- Don’t mash it completely, chunky brinjal pieces will taste good once they get marinated in the masala paste.
- Take out the chutney into a serving bowl. Prepare tadka using tadka ingredients and add it to the chutney.
- Serve the chutney with hot rice and ghee. This chutney goes well with roti or Bakri or even dosa.
Amara
Beautifully done Vankaya pachadi Sravanthi. I love all roti Pachadis. Will try to make your version soon.
saraswathi Tharagaram
Lovely pachadi! Neatly demonstrated! It taste heaven with bowl of cooked rice! Yummmmm
Pavani
I LOVE vankaya pachadi too . Your version is slightly different from how my mom makes. I’m going to try this next time I make this. Thanks for sharing the recipe.
Harini Rupanagudi
This is how my mil would make vankaya pachadi. Love the pictures.
NARMADHA
Vankaya pachadi looks so flavorful with hand pounded masala. It surely elevates the taste. Looks so tempting