Name: Vankaya Perugu Pachadi (Eggplant in Yogurt gravy) recipe by Pavani Nandula at BetterButter
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: 1 eggplant Small; 1 onion Small , finely chopped; 2 ~ 3 Chilies Green, finely chopped; 1 tsp mustard seeds; 1 tsp chana dal; 1/2 tsp Urad dal; 1 ~ 2 Dry Red Chilies; A pinch asafoetida / Hing; ¼ tsp Turmeric; 8 ~ 10 curry leaves; To taste Salt

ABOUT Vankaya Perugu Pachadi (Eggplant in Yogurt gravy) RECIPE

This is a simple South Indian style roasted eggplant and yogurt dish that goes well with roti and rice.

Ingredients Serving: 6

1 eggplant Small
1 onion Small , finely chopped
2 ~ 3 Chilies Green, finely chopped
1 tsp mustard seeds
1 tsp chana dal
1/2 tsp Urad dal
1 ~ 2 Dry Red Chilies
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.

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