Vankaya Perugu Pachadi (Eggplant in Yogurt gravy) | How to make Vankaya Perugu Pachadi (Eggplant in Yogurt gravy)

By Pavani Nandula  |  28th Aug 2017  |  
5 from 1 review Rate It!
  • Vankaya Perugu Pachadi (Eggplant in Yogurt gravy), How to make Vankaya Perugu Pachadi (Eggplant in Yogurt gravy)
Vankaya Perugu Pachadi (Eggplant in Yogurt gravy)by Pavani Nandula
  • Prep Time

    10

    mins
  • Cook Time

    45

    mins
  • Serves

    6

    People

1

1





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.

Vankaya Perugu Pachadi (Eggplant in Yogurt gravy), a deliciously finger licking recipe to treat your family and friends. This recipe of Vankaya Perugu Pachadi (Eggplant in Yogurt gravy) by Pavani Nandula will definitely help you in its preparation. The Vankaya Perugu Pachadi (Eggplant in Yogurt gravy) can be prepared within 10 minutes. The time taken for cooking Vankaya Perugu Pachadi (Eggplant in Yogurt gravy) is 45 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 6 people. The recipe details out how to make Vankaya Perugu Pachadi (Eggplant in Yogurt gravy) step by step. The detailed explanation makes Vankaya Perugu Pachadi (Eggplant in Yogurt gravy) so simple and easy that even beginners can try it out. The recipe for Vankaya Perugu Pachadi (Eggplant in Yogurt gravy) 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 Perugu Pachadi (Eggplant in Yogurt gravy) from BetterButter.

Vankaya Perugu Pachadi (Eggplant in Yogurt gravy)

Ingredients to make Vankaya Perugu Pachadi (Eggplant in Yogurt gravy)

  • 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

How to make Vankaya Perugu Pachadi (Eggplant in Yogurt gravy)

  1. 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.
  2. 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.
  3. Once the onion turns slightly soft, add salt and turn off the heat. Stir in the chopped roasted eggplant and mix well.
  4. Finally add the whisked yogurt and mix well. Adjust the seasoning and serve with rice or roti.

Reviews for Vankaya Perugu Pachadi (Eggplant in Yogurt gravy) (1)

Anmol Batra10 months ago

Delicious!
Reply

Cooked it ? Share your Photo