Vankaya Minapa Pappu Pachadi Recipe | How to make Vankaya Minapa Pappu Pachadi | (Brinjal Urad Dal Pachadi) - E.A.T. easyvegrecipes

Vankaya Minapa Pappu Pachadi Recipe | How to make Vankaya Minapa Pappu Pachadi | (Brinjal Urad Dal Pachadi)

Hi friends, thank you all visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is vankaya minapa pappu pachadi aka brinjal urad dal pachadi. A unique pachadi made with the combination of urad dal and brinjal. We get big size brinjal white or black. We use them for making roti pachadi. Cook them on the stove top and make simple pachadi. This is a best side dish for rice. I am very fond of pachadis which are to be made and consumed on the same day unlike pickles. The most interesting part of them was that we can prepare them with any vegetable or leafy vegetable. I am not saying pickles are bad but these pachadis help in many ways. We can serve them with rice, idli or dosa alike.
Check out other pappu pachadis and some more vegetable pachadis here:
Kandi Pachadi
Senaga Pappu Pachadi
Pesara Pappu Pachadi
Methi Leaves Pachadi
Radish Pachadi
Bhindi Pachadi
Bottle Gourd Peel Pachadi
Vankaya Minapappu Pachadi
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Vankaya Minapappu Pachadi

Vankaya Minapappu Pachadi --unique combination of brinjal and urad dal. serves as best side dish for rice, idli or dosa.

  • 1 Large Vankaya/Brinjal
  • 1/4 Cup Urad Dal/Minapa Pappu
  • 4 to 5 Red Chillis
  • Salt to Taste
  • 1 tsp Asafoetida
  • 1 Tbsp Oil
  • 1 Tsp Mustard Seeds
  • 1 tsp Fenugreek Seeds
  • 2 red chillis
  • 1/2 tbsp Tamarind Juice
  1. Heat oil in a pan.
  2. Saute urad dal and red chillis.
  3. Fry them till the dal turns golden brown.
  4. Keep it aside to cool.
  5. Soak tamarind in water for 5 minutes.
  6. Wash and wipe the brinjal or vankaya.
  7. Apply oil all over the vankaya.
  8. Appling oil would help in roasting the baingan properly and it would stop burning of the skin of baingan.
  9. Place the brinjal or vankaya directly on the stove top or on the gas burner.
  10. Roast the vankaya properly while rotating it using tongs in regular intervals.
  11. Roast the baingan in low to medium flame only.
  12. As the vankaya cooks completely it would become soft and mushy.
  13. While checking in between with the help of fingers, roast the baingan.
  14. Once done, allow this cool completley.
  15. We can put in chill water also to cool fast.
  16. Remove skin of the brinjal or vankaya.
  17. Mash it with a spoon.
  18. In a blender jar blend fried urad dal, soaked tamarind and salt.
  19. Blend them to make coarse pachadi.
  20. Add mashed brinjal.
  21. Mix it once or we can press pulse or whip button for once.
  22. If preparing pachadi using mortar and pestle, first mash the urad dal and red chillis.
  23. Adding tamarind and salt.
  24. Add mashed brinjal and mash it once again.
  25. Mix urad dal and brinjal to make pachadi.
  26. Serve vankaya minapa pappu pachadi with hot piping rice and ghee.

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