Cook's Hideout: Vankaya Pulusu Pachadi (Eggplant Chutney)

July 15, 2006

Vankaya Pulusu Pachadi (Eggplant Chutney)

This dish is usually made in combination with Kandi Pachadi. It is similar to bhaingan bartha in making. This is one of my favorite Eggplant dishes.
Eggplants - 1 medium or 4 small
Red onion - 1 chopped
Green Chilies - 4
Tamarind - 2tbsp
Jaggery - 1tbsp

For Tempering:
Chana Dal - 1tsp
Urad dal - 1tsp
Mustard seeds - 1/2 tsp
Jeera - 1/2tsp
Dry red Chilies - 2
Curry leaves - 4

  • Roast the eggplants either on stove top (if you have a gas stove) or in the oven at 400F.
  • While the eggplants are roasting, heat 1tbsp of oil in a pan, add the tempering ingredients. After the mustard seeds and jeera splutter, add onions and green chilies fry till golden brown. Remove from heat.
  • After the eggplant are roasted, leave them aside till they are cool enough to handle.
  • Remove the skins and roughly smash the flesh with a fork.
  • Add tamarind paste, jaggery, salt and the onion mixture. Mix well and serve.


  1. What a platter ?? All appadams, dal, curry and rice - Wowwww... Its a long time since I saw this many items on my plate...

  2. Hi Revathi,
    Thanks for your comments.



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