Vankaya Pachadi Recipe

Cooking Directions

• STEP 1.Roast the brinjals on an open flame until the skin turns black and blistered.
• STEP 2.Let the brinjals cool, then peel off the skin and mash the flesh.
• STEP 3.Heat oil in a pan and add mustard seeds, cumin seeds, and dried red chilies.
• STEP 4.Add chopped onions and cook until they turn translucent.
• STEP 5.Add the mashed brinjals, tamarind pulp, salt, and spices.
• STEP 6.Cook on low heat until the chutney thickens and the flavors blend.
• STEP 7.Remove from heat and let it cool before serving.
• STEP 8.Store in a sterilized jar in the refrigerator for longer shelf life.

Cooking Tips

• Choose small and firm brinjals for the best flavor.
• You can roast the brinjals in the oven if you don't have an open flame.
• Adjust the spices and tamarind pulp according to your taste preference.
• You can add a pinch of jaggery or sugar to balance the tanginess of the chutney.
• Sterilize the jar by boiling it in hot water for a few minutes before storing the chutney.

Storage and Serving

• Store the vankaya pachadi in a sterilized jar in the refrigerator for up to a week.
• Serve it as a condiment with rice, dosa, idli, or any South Indian meal.
• It can also be used as a spread on sandwiches or as a dip for snacks.