We prepare two types of Vankaya Pacchadi- one is like the regular pacchadis where the brinjal pieces are fried along with the lentils and spices and then ground to a coarse chutney and the other one is this smoked version where eggplant is charred and then mashed and mixed with spices and is given a tempering. I like both the versions but this version is my favorite because of the smokiness of the charred eggplant.This is somewhat similar to the Punjabi Baingan Bharta but in a south Indian way. We add tamarind pulp to the chutney for a sour taste which itself gives a nice and distinct taste to the chutney.Some like to add sauteed onions to the chutney but I like to add raw onions as it gives a nice crunch and complements the smoky eggplant mash well.
Brinjal is one of the most loved vegetable in Andhra and we make various varieties with Brinjal - Vankaya Kobbari Karam, Vankaya Kothimeera Karam, Vankaya Ullipaya Karam, Bagara Baingan , Bharli Vangi, Gutti Vankaya with it.
Check out other Andhra style Pacchadi varieties in my blog:
- Beerakaya Pottu Pacchadi/Ridgegourd Peel Chutney
- Dosakaya(Andhra Cucumber) Pacchadi
- Dondakaya Pacchadi | Ivy Gourd Chutney
- Gongura Pacchadi with Green Chillies
- Gongura Pacchadi with Red Chillies
- Kobbari(Coconut) Pacchadi for Rice
- Mamidikayi-Kobbari Pacchadi/Mango-Coconut Pacchadi
- Nalleru Pacchadi | Pirandai(Adamant Creeper) Thuvaiyal
- Radish leaves(Mullangi akula) Pacchadi
Here is the recipe for Kalchina Vankaya Pacchadi with step by step photos:
Kalchina Vankaya Pacchadi | Smoked Eggplant Chutney:
Serves 2-3 | Author: Prathibha
Prep time: 5 mins | Cooking time: 10 mins | Total time: 15 mins
Cuisine: South Indian | Category: Accompaniments-Pacchadi
Ingredients:
2 medium sized long Brinjals or 5-6 small brinjals
1 amla sized Tamarind ball
1 small Onion,finely chopped
2-3 Green Chilies,finely chopped
Salt,to taste
to temper:
2 tsp Oil
1/2 tsp Mustard seeds
1/4 tsp Cumin seeds,optional
2 tsp Urad dal
a sprig of Curry leaves
a pinch of Asafoetida
Method:
- Soak tamarind in little water and remove the pulp and keep it aside.
- Wash and wipe the large eggplant and apply oil all over the skin and poke it with a fork and place it on a open flame over medium heat. Keep rotating it in between in all directions until the whole eggplant is evenly roasted.You can even bake it in the oven at 350 deg F until they are done by rotating them in between. Check it for doneness by inserting a knife, if it slides easily which indicates that it is done.Also the eggplant would have become soggy. Put it in a bowl of water immediately and leave it for 10 mins.
- Peel out the charred skin of the eggplant and also the stalk and mash it roughly with a masher. You can even chop it finely or run it in mixie in a whipper mode once.
- Mix the mashed brinjal with finely chopped green chilies and onions,salt and tamarind pulp and mix it nicely.Check the taste and adjust the seasoning accordingly.
- In a small tempering pan heat oil and crackle mustard seeds, cumin seeds, urad dal, curry leaves and asafoetida and fry until the urad dal turns slight brown in color.
- Add the tempering to the eggplant mixture and mix it nicely.
Serve it with hot steamed rice and ghee.You can serve it with rotis.
Notes:
- If you do not like raw onions, you can even fry them slightly along with the tempering or you can avoid adding them to the pacchadi. I like the crunchiness of raw onions in the chutney, hence I add them raw.
- This chutney(pacchadi) tastes best when done with the small brinjals or the medium long brinjals.
VERY TASTY chutney recipe using brinjal is very well explained . I am sure every one like it
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