Andhra Pradesh

Vankaya pachadi

Name: Vankaya pachadi
Total time: 35 min
Yield: 6 servings
Cuisine: Andhra
Ingredients: 1 large purple brinjal brinjal (eggplant, aubergine); 5 green chilli; a small ball tamarind; 4 cloves garlic; 1/2 tsp cumin seeds; a handful coriander leaves (cilantro); 1 1/2 tbsp cooking oil (vegetable oil); 1/2 tsp mustard seeds; 1 tsp urad dal (split black gram); 1 tsp chana dal (split chickpeas); 2 dried red chilli; 1 sprig curry leaves; a pinch asafoetida; a pinch turmeric (ground turmeric); Salt, to taste

Fire roasted brinjal mashed with chilli, tamarind and garlic. Smoky, sharp and very Andhra.

35 minTime

2 gProtein each

hotSpice

Brinjal on the flame3 chapters · 2 min read

Make it your way

Grandma's wayBrinjal roasted over firewood, ground on a stone.

The original

67kcalsame

2 gproteinsame

3 gfibresame

35minutessame

Kalchina vankaya pachadi as Andhra homes make it.

Per serving, worked out from the ingredient table.

Ingredients

Brinjal (eggplant, aubergine)1 large purple brinjal

Green chilli5

Tamarinda small ball

Garlic4 cloves

Cumin seeds½ tsp

Coriander leaves (cilantro)a handful

Cooking oil (vegetable oil)1½ tbsp

Mustard seeds½ tsp

Urad dal (split black gram)1 tsp

Chana dal (split chickpeas)1 tsp

Dried red chilli2

Curry leaves1 sprig

Asafoetidaa pinch

Turmeric (ground turmeric)a pinch

Saltto taste

Method

5 steps

1Rub the brinjal with oil and roast directly over the flame, turning, until fully soft.
2Cool, peel and mash the flesh.
3Fry green chillies in a little oil until blistered. Grind with tamarind, garlic, cumin and salt to a coarse paste.
4Mix the paste with brinjal and coriander.
5Temper mustard, dals, red chilli, curry leaves, asafoetida and turmeric and pour over.

Serve it like this

Serve a spoonful beside hot rice with ghee.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Andhra Pradesh

Vankaya pachadi

Fire roasted brinjal mashed with chilli, tamarind and garlic. Smoky, sharp and very Andhra.

35 minTime

2 gProtein each

hotSpice

Brinjal on the flame3 chapters · 2 min read

Make it your way

Grandma's wayBrinjal roasted over firewood, ground on a stone.

The original

67kcalsame

2 gproteinsame

3 gfibresame

35minutessame

Kalchina vankaya pachadi as Andhra homes make it.

Per serving, worked out from the ingredient table.

Ingredients

Brinjal (eggplant, aubergine)1 large purple brinjal

Green chilli5

Tamarinda small ball

Garlic4 cloves

Cumin seeds½ tsp

Coriander leaves (cilantro)a handful

Cooking oil (vegetable oil)1½ tbsp

Mustard seeds½ tsp

Urad dal (split black gram)1 tsp

Chana dal (split chickpeas)1 tsp

Dried red chilli2

Curry leaves1 sprig

Asafoetidaa pinch

Turmeric (ground turmeric)a pinch

Saltto taste

Method

5 steps

1Rub the brinjal with oil and roast directly over the flame, turning, until fully soft.
2Cool, peel and mash the flesh.
3Fry green chillies in a little oil until blistered. Grind with tamarind, garlic, cumin and salt to a coarse paste.
4Mix the paste with brinjal and coriander.
5Temper mustard, dals, red chilli, curry leaves, asafoetida and turmeric and pour over.

Serve it like this

Serve a spoonful beside hot rice with ghee.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Vankaya pachadi

Make it your way

Ingredients

Method

Vankaya pachadi

Make it your way

Ingredients

Method

Make it a meal