Andhra Vankaya Pachadi

Eggplant which is also known as brinjal or aubergine is an exotic vegetable
It is called Vankaya in Andhra Pradesh, Katharikai in Tamil Nadu, Badanekayi in Karnataka and Baingan in the northern parts of India
Most people either love the vegetable or loathe it. This is one of my favourite vegetables and is very popular in Italian cuisine as well

Eggplants comes in different sizes – large, medium or small.
Dark Purple, Pale Green and White are generally smooth and plain. The light violet version is plain or with light stripes.

This dish is generally prepared from the large purple, smooth, plain eggplant
This has a low shelf life. It can be prepared and left in the fridge for up to 3-4 days based on the weather. It is also very handy to use as a spread on hot toasts and sandwiches

Ingredients to serve 6 people

1 Large Eggplant
Few Fresh Coriander Leaves (chopped)
6-8 Tbs Oil
1 Tsp Mustard Seeds
½ Tsp Urad Dal
¼ Tsp Fenugreek Seeds
1 Tsp Pepper
1-2 Green chillies
2 Red Chillies
1 Inch size Tamarind or tamarind pulp
A pinch Asafoetida OR
¼ Tsp Asafoetida Powder
1-2 Tsp Salt

Kathirikai Vankaya Pachadi

Andhra Vankaya Pachadi

Preparation

Smear the eggplant with a bit of oil, wrap in aluminium foil and place it in the oven for 45 minutes to an hour on 150 degrees centigrade (this method is used if you do not like the smokey flavour of the eggplant)
Remove from oven, when cooled, peel the skin and mash the eggplant with a masher or your hands
Keep aside
Heat a tablespoon of the oil in the pan
Add mustard seeds, urad dal, fenugreek seeds, green chillies, pepper, red chillies and asafoetida
Fry for a couple of minutes until the dal turns golden brown and add the fresh coriander leaves
Cool and grind the above into a soft mixture with the tamarind, adding a couple of tablespoons of the mashed eggplant

Add the remainder of the oil and sauté the above mix with the mashed eggplant for 3-4 minutes on a low flame
The Vankaya Pachadi is ready to be served.

Note: This dish is also prepared by smoking the eggplant without peeling it by placing it directly on the gas stove and turning it so that the entire eggplant is blackened all over.
Remove from stove, peel and follow the above recipe
Tastes delicious as an accompaniment as well as mixed with plain rice

 

Comments

  1. Aravind Naidu says:

    Sandhya will like this. Another Vankaya dish to add to the repertoire.

     

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