Vankaya Perugu Pachadi Recipe | How to make Vankaya Perugu Pachadi | Baingan Raita

Hi friends, Today's recipe is vankaya perugu pachadi or raita with baingan. It is very simple and easy recipe. At times we do not like curry or dal available, then the best recipe to go is raita. Raita is a kind of pachadi or curry made with curd and a specific vegetable. These perugu pachadis are the best accompaniments for rice, roti or chapati. We can make different varieties of raitas with vegetables like tomato, potlakaya or snake gourd, coconut, onion, sorakaya or bottle gourd etc., And the above mentioned recipes would be included soon in the website.

You can find a couple of raitas or perugu pachadi recipes in the website like:
Tomato perugu pachadi
Majjiga charu

Baingan or Vankaya or eggplant is the king of vegetables. Any recipe made with baingan or vankaya tastes really good. This is a very simple recipe. We get big size eggplants or vankaya in winter season, I love to make chutney, bartha and pulusu pachadi with them. There is much cooking is involved in this recipe. Just roast a bainga or vankaya and make tadka and mix all of them to get a very tasty and yummy vanakaya perugu pachadi. That's it very simple and easy recipe.

Click the video link below for a detailed recipe. Please like, share and subscribe to easyvegrecipes YouTube channel. And click the BELL icon for further notifications.

Vankaya Perugu Pachadi Recipe | How to make Vankaya Perugu Pachadi | Baingan Raita
Author: Sailaja Angara
Preparation Time: 5 M
Cooking time: 15 M
Servings: 6 people

Vankaya perugu pachadi is the best accompaniment for rice, roti, and chapati.

Ingredients:

• 1 Big Baingan/ Vankaya
• 2 Cups Curd
• 1 Tbsp oil
• 1 Tsp Mustard Seeds
• 1 Tsp Black Gram/Urad Dal
• 1 Tsp Cumin Seeds
• 1/4 Tsp Hing/Asafoetida
• 2 or 3 Green Chillis
• Salt to Taste
• Fustful of Coriander leaves
• 5 to 7 Curry Leaves

Procedure:

1. Wash and wipe the baingan or vankaya.
2. Apply oil all over the vankaya.
3. Appling oil would help in roasting the baingan properly and it would stop burning of the skin of baingan.
4. Place the baingan or vankaya on the stove top. directly on the gas burner.
5. Roast the vankaya properly while rotating it using tongs in regular intervals.
6. Roast the baingan in low to medium flame only.
7. As the vankaya cooks completely it would become soft and mushy.
8. While checking in between with the help of fingers, roast the baingan.
9. Once done, allow this cool completley.
10. We can put in chill water also to cool fast.
11. Meanwhile heat oil in a kadai, add mustard seeds, cumin seeds and black gram.
12. Let them splutter, add hing, and coriander leaves and curry leaves.
13. In a mixing bowl add curd, salt and chopped green chillies.
14. Mix them well. Add the above made tadka to it and keep aside.
15. Once the roasted vankaya cooled, remove the skin.
16. If the vankaya roasted well and uniformly, the skin can be removed easily.
17. Mash it well.
18. Mix the mashed vankaya with curd and tadka mixture.
19. Serve vankaya perugu pachadi with rice, roti or chapati.