Eggplant Yogurt Chutney (vankaya Perugu Pachadi)

Eggplant Yogurt Chutney, also known as Vankaya Perugu Pachadi, is a popular dish from the Andhra Cuisine. This flavorful chutney is made with roasted eggplant, yogurt, and a blend of spices, making it a perfect accompaniment to rice or roti.

Eggplant Yogurt Chutney (vankaya Perugu Pachadi)

Ingredients

  • 1 large eggplant, roasted and peeled
  • 1 cup plain yogurt
  • 2-3 green chilies, finely chopped
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1/4 tsp turmeric powder
  • Salt to taste
  • 1 tbsp oil
  • Few curry leaves
  • 1/2 tsp urad dal (black gram)
  • 1/2 tsp chana dal (split chickpeas)
  • 2-3 dry red chilies
  • 1/2 tsp asafoetida (hing)
  • Fresh coriander leaves for garnish

Instructions

  1. Roast the eggplant over an open flame or in the oven until the skin is charred and the flesh is soft. Let it cool, then peel the skin and mash the flesh.
  2. In a bowl, whisk the yogurt until smooth. Add the mashed eggplant, green chilies, and salt. Mix well and set aside.
  3. Heat oil in a pan, add mustard seeds, cumin seeds, urad dal, chana dal, dry red chilies, and curry leaves. Sauté until the dals turn golden brown.
  4. Stir in the turmeric powder and asafoetida. Pour this tempering over the eggplant-yogurt mixture and mix gently.
  5. Garnish with fresh coriander leaves and serve the Eggplant Yogurt Chutney with rice or roti.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
20 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
120 per serving
Carbohydrates
10g
Protein
5g
Fat
7g

Supplies

Roasting pan Mixing bowl Frying pan

Tools

Knife Cutting board Whisk Spatula

Serving suggestions

Serving Suggestions: Enjoy the Eggplant Yogurt Chutney with steamed rice or as a side dish with roti.

Tips & tricks

Tips: Adjust the spiciness by adding more or fewer green chilies according to your preference.

Cost

$8