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Vankaya Perugu Pachadi (Eggplant in Yogurt gravy)

Aug-28-2017
Pavani Nandula
10 minutes
Prep Time
45 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • South Indian
  • Chilling
  • Side Dishes
  • Healthy

Ingredients Serving: 6

  1. 1 eggplant Small
  2. 1 onion Small , finely chopped
  3. 2 ~ 3 Chilies Green, finely chopped
  4. 1 tsp mustard seeds
  5. 1 tsp chana dal
  6. 1/2 tsp Urad dal
  7. 1 ~ 2 Dry Red Chilies
  8. A pinch asafoetida / Hing
  9. ¼ tsp Turmeric
  10. 8 ~ 10 curry leaves
  11. To taste Salt

Instructions

  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.

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Anmol Batra
Aug-30-2017
Anmol Batra   Aug-30-2017

Delicious!

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