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.
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
- 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.
- In a bowl, whisk the yogurt until smooth. Add the mashed eggplant, green chilies, and salt. Mix well and set aside.
- 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.
- Stir in the turmeric powder and asafoetida. Pour this tempering over the eggplant-yogurt mixture and mix gently.
- 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