16 VANKAYA PACHADI

Katharikkai/Brinjal/Badhanekayi/Vankaya Pachadi 

 

Brinjal - 5 or 6 medium size 
Tamarind - Half lemon size 
Sambar Powder  or Pulusu Powder - 1 tbsp 
Jaggery - 1 tbsp 
Salt as needed 
Onion - 1 small red onion or Pearl/small onion(shallots) - 6 or 7 sliced 
Grated coconut - 2 or 3 tbsp 
Curry leaves - few 
Mustard seeds - few 
Urad dhal - few 
Gingelly oil - 3 tsp 

 


There are lot of versions of pachadi and this pachadi is very different and very common in my house/native served with rice. The preparation is very easy and the taste of brinjal cooked with tamarind pulp and jaggery is really good.

Wash and cut brinjal into cubes. Best brinjal that goes well for this pachadi are the white varieties known as Thai Brinjal here. The other one is the mullu(thorned) brinjal, that has small thorns on it. Take the brinjal in a vessel. Add tamarind pulp(soak the tamarind in water for 30 minutes and squeeze out water a dilute one with about 2 cups of water). Also add salt and the powder. Cook till it is soft but not mushy. Also add jaggery. Once done remove and keep aside. 



Place a kadai/frying pan and heat oil. Add mustard seeds, urad dhal, curry leaves. Wait for few seconds and add onion(best taste will be given by small onions). Fry till nice brown and add the cooked brinjal. Check for salt and add more if needed. Finally add the grated coconut and mix well. Remove and serve with rice. Will also taste good with chapathi/roti's. 

16 comments/Reactions:

Aarthi said...

yummy recipe..Perfectly made

Aarthi
http://www.yummytummyaarthi.com/

Shama Nagarajan said...

good one..love this

Anu said...

Nice pachadi. Love the taste of brinjal

Rachana said...

I love brinjal and this pachadi looks so tempting.

Sensible Vegetarian said...

Looks so good Padma
Inviting you to participate in Cook Eat Delicious Desserts Event- Wholesome Desserts with no refined sugar or flours

Home Cooked Oriya Food said...

love brinjal... this looks yum...

Chitra said...

LOve to have with sambhar rice :)

Sangeetha Nambi said...

Looks perfect

Anonymous said...

http://www.genomicgastronomy.com/wp-content/uploads/2010/05/BrinjalVarietyPoster.jpg

Anonymous said...

http://www.genomicgastronomy.com/wp-content/uploads/2010/05/P10703731.jpg

Anonymous said...

in the picture the cooked eggplant looks green like a raw mango. does the white eggplant turn green after cooking?

Akila said...

love the brinjal in this form....

Sumi said...

love brinjal recipes.good one

Vanamala Hebbar said...

very nice

Poonam Borkar said...

looks so delicious..first time in your space and loved it totally..glad to follow u..do visit my space too in your free time!! :)
Spicy-Aroma

Cooking Recipes said...

I know the vankaya pulusu,fry but first time i heard the word vankaya pachadi.I made this one simply superb.Thank you for sharing this recipe.

Post a Comment

Please leave your valuable comments/feedback. If having problems posting them, then you can also contact me at padmasrecipes@gmail.com .

Thanks
Padma