Vankaya Roti Pachadi Recipe -- How to make Vankaya Roti Pachadi (Brinjal Chutney Andhra Style)

Hi friends, Today I am posting Vankaya roti pachadi recipe. The recipe of Vankaya roti pachadi is Andhra style. Here I mentioned roti, means mortar and pestle. Pachadis are made using mortar and pestle tastes really good. I like chutneys or pachadi the most. I always prefer to make them. The Vankaya roti pachadi recipe and method are very simple and easy. Brinjal and chilli chutney is the best accompaniment for hot piping rice. If we have mortar and pestle we can use it otherwise we can make the Andhra style brinjal chutney in the mixer grinder also. There are different ways to make this pachadi. This is Andhra style Brinjal Chutney. We use big brinjal to make this chutney.
I already posted different ways of making Vanakaya pachadis like Roasted Eggplant chutney,
Vankaya pachadi in the website. Check out them also for recipes.

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Vankaya Roti Pachadi Recipe -- How to make Vankaya Roti Pachadi (Brinjal Chutney Andhra Style)
Author: Sailaja Angara
Preparation Time: 5 Mins
Cooking time: 15 Mins
Servings: 6 People

The best accompaniment for hot piping rice -- Vankaya Roti Pachadi recipe Andhra style

Ingredients:

2 Big Vankaya/Brinjal/Baingan

Small pebble size Tamarind

3 Tbsp oil

1/2 Tbsp Black Gram

1/2 Tbsp Mustard seeds

1/4 Tsp Fenugreek Seeds

1/4 Tsp Hing/Asafoetida

10 to 15 Green Chillies

5 or 6 Garlic

5 or 6 Curry Leaves

Salt to Taste

Ingredients For Tampering:

1 Tbsp Oil

1/2 Tbsp Black Gram

1/2 Tbsp Mustard Seeds

1/4 Tsp Fenugreek Leaves

2 Red Chillies

1/4 Tsp Hing/Asafoetida

3 to 5 Curry Leaves

Fistful of Coriander Leaves

Procedure:

1. Wash vankaya/brinjal/baingan thoroughly.
2. Wipe them with a cloth or kitchen tissue.
3. Apply oil and put them on the stove top directly.
4. Roast them on a low to medium flame.
5. Roast them till the entire vankaya or brinjal skin turns blac k.
6. Turn them in-between, so that the entire vankaya/Brinjal roast well.
7. Once done, remove from the flame.
8. Take water in a small vessel, put the roasted vankaya/Brinjal in it and allow this to cool.
9. Soak tamarind in little water.
10. Heat oil in a kadai.
11. Add black gram, mustard seeds, fenugreek and hing.
12. Saute them well.
13. Add garlic and green chillies and curry leaves. Saute them well. Keep it aside.
14. Once the vankaya / brinjal cooled completely, peel the skin.
15. The skin have to be peeled with our fingers itself. We cannot use any peeler.
16. Cut the heads of the vankaya.
17. In a blender jar add the above tadka, salt and tamarind.
18. Grind it coarsely.
19. Add the roasted vankaya/brinjal, then press the whip or pulse button on the mixer grinder.
20. If doing the pachadi using mortar and pestle, first mash the tadka, with salt and tamarind.
21. Then add the roasted vankaya and mash it thoroughly.
22. Transfer it to serving bowl and tamper it with the tadka.
23. Heat oil in a kadai, add all the ingredients under "Ingredients for Tampering".
24. Allow them to splutter and add them to the pachadi.
25. Serve Vankaya Roti Pachadi Recipe with hot piping rice.