Vankaya Pachadi | How to make Vankaya Pachadi

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By Tanuja G
Created on 18th Nov 2015
  • Vankaya Pachadi, How to make Vankaya Pachadi
Vankaya Pachadiby Tanuja G
  • Vankaya Pachadi | How to make Vankaya Pachadi (20 likes)

  • 1 review
    Rate It!
  • By Tanuja G
    Created on 18th Nov 2015

About Vankaya Pachadi

Vankaya is Brinjal and pachadi is chutney. This is roasted brinjals mashed along with ripe red chillies. Bharta baigan can be used for this. Else the purple coloured brinjals can be used too. Using the ripe red chillies along with tamarind gives a nice punch to the dish. This is again from rural Telangana and AP regions. Ripe red chillies can be replaced with green chillies or red chilli powder.

Vankaya Pachadi, a deliciously finger licking recipe to treat your family and friends. This recipe of Vankaya Pachadi by Tanuja G will definitely help you in its preparation. The Vankaya Pachadi can be prepared within few minutes. The time taken for cooking Vankaya Pachadi is 20 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Vankaya Pachadi step by step. The detailed explanation makes Vankaya Pachadi so simple and easy that even beginners can try it out. The recipe for Vankaya Pachadi can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Vankaya Pachadi from BetterButter.

  • Prep Time0mins
  • Cook Time20mins
  • Serves4People
Vankaya Pachadi

Ingredients to make Vankaya Pachadi

  • A medium sized bharta baigan or 8 medium baigans
  • 7-8 ripe red chillies.
  • lemon sized tamarind
  • 1 medium sized tomato
  • 10 garlic cloves
  • Salt to taste
  • For tempering ::
  • 3 teaspoons of oil
  • 1/2 teaspoon each cumin mustard seeds and ural dal
  • 1 sprig of curry leaves
  • 2-3 whole dried red chillies
  • a pinch of hing

How to make Vankaya Pachadi

  1. Wash and towel dry brinjal(s). Roast these on gas stove till it turns brown. Roast the tomato too. Let it cool.
  2. In the meanwhile, sauté ripe red chillies with tamarind. Let cool.
  3. Now, peel the skin of brinjal(s). Grind together all the four roasted ingredients along with garlic cloves.
  4. For tempering: Heat oil. Add mustard seeds. Let it splutter. Add cumin seeds followed by urad dal, curry leaves and red chillies. Switch off the flame and add hing to it.
  5. Remove the grounded ingredients to a serving bowl and add this tempering. Serve hot.

Reviews for Vankaya Pachadi (1)

Andrea Srivastavaa year ago
very nice! something new to try
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