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](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNJYuK-f2J5SguTjcTDluRQuwhVE4fptaElp1RbtEDfu1vvOnhd6S-DLRW9kx0HeemDJydC0cARrVLXfBhgidCMzlIQsN-qAYrUZbOIW7WyaB6JpCAnhDkEzE5OyeatuS7y0Qvd34grH-74rCmd922223flHBZUNq_R0Fd6LgE-R2PK1w_pQMzymBS/s1600/VanakayaPeruguPachadi.jpg)
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:
- Wash and wipe the baingan or vankaya.
- Apply oil all over the vankaya.
- Appling oil would help in roasting the baingan properly and it would stop burning of the skin of baingan.
- Place the baingan or vankaya on the stove top. directly on the gas burner.
- Roast the vankaya properly while rotating it using tongs in regular intervals.
- Roast the baingan in low to medium flame only.
- As the vankaya cooks completely it would become soft and mushy.
- While checking in between with the help of fingers, roast the baingan.
- Once done, allow this cool completley.
- We can put in chill water also to cool fast.
- Meanwhile heat oil in a kadai, add mustard seeds, cumin seeds and black gram.
- Let them splutter, add hing, and coriander leaves and curry leaves.
- In a mixing bowl add curd, salt and chopped green chillies.
- Mix them well. Add the above made tadka to it and keep aside.
- Once the roasted vankaya cooled, remove the skin.
- If the vankaya roasted well and uniformly, the skin can be removed easily.
- Mash it well.
- Mix the mashed vankaya with curd and tadka mixture.
- Serve vankaya perugu pachadi with rice, roti or chapati.
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