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A rustic and spicy Andhra-style chutney made from smoky roasted eggplant, tangy tamarind, and fiery green chilies. This traditional pachadi is the perfect accompaniment to hot rice and ghee.
For 4 servings
Roast the Eggplant
Prepare the Spice Paste
Combine the Pachadi
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A rustic and spicy Andhra-style chutney made from smoky roasted eggplant, tangy tamarind, and fiery green chilies. This traditional pachadi is the perfect accompaniment to hot rice and ghee.
This andhra recipe takes 35 minutes to prepare and yields 4 servings. At 147.29 calories per serving with 3.21g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Prepare the Tempering (Tadka)
Finish and Serve
Add 2 tablespoons of roasted and coarsely crushed peanuts or sesame seeds along with the coriander leaves for a nutty texture and flavor.
Sauté one finely chopped onion and one tomato until soft before adding the mashed eggplant. This creates a slightly different base flavor.
To reduce the heat, deseed the green chillies before grinding them into a paste.
For a creamier, milder version similar to Baingan Raita, mix in 1/4 cup of whisked thick curd (yogurt) into the final pachadi.
Eggplant is an excellent source of dietary fiber, which aids in digestion, promotes satiety, and helps maintain stable blood sugar levels.
Eggplant skin contains nasunin, a potent antioxidant that protects brain cells from damage. Spices like garlic and cumin also contribute to the high antioxidant content, fighting oxidative stress in the body.
Spices like cumin seeds and hing (asafoetida) are traditionally used in Indian cuisine to improve digestion, reduce bloating, and alleviate gas.
This chutney is naturally low in calories and fat, making it a healthy and flavorful addition to meals, especially for those managing their weight.
Yes, Vankaya Pachadi is quite healthy. Eggplant is low in calories and a good source of fiber, vitamins, and minerals. The spices used, like cumin, garlic, and hing, offer digestive and anti-inflammatory benefits. It's a nutritious, plant-based condiment.
One serving of Vankaya Pachadi (about 1/2 cup or 120g) contains approximately 80-100 calories. The majority of the calories come from the sesame oil used in the tempering.
Absolutely. While an open flame gives the best smoky flavor, you can roast the eggplant in an oven at 200°C (400°F) for 30-40 minutes, in an air fryer, or even boil it until soft. The taste will be slightly different but still delicious.
The easiest way to control the heat is by reducing the number of green chillies. You can also remove the seeds from the chillies before grinding them, as the seeds contain most of the capsaicin, which is responsible for the heat.
Store any leftover pachadi in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. The flavors often deepen and taste even better the next day.