Ingredients: • 1 large eggplant (vankaya), chopped into small cubes – 350 gms • 1 medium sized chopped Onion – Shallots gives the best taste • 7 tsp Cooking oil • 3 tsp Coconut oil • 1/2 tsp turmeric powder • 20 dried red chilies • tamarind paste • Salt to taste
Instructions: 1. Soak a gooseberry sized Tamarind ball (25 gm) in 50 ml of hot water 2. Heat 2 tsp oil in a pan over medium-low heat. Add dried red chilies. Fry for a few seconds until the seeds start to pop in low heat. Transfer to a bowl and allow it to cool 3. Heat 5 tsp oil in a pan over Low heat. Add the chopped eggplant to the pan and stir well. Add 1/2 tsp Turmeric powder and just enough Salt. Cover and cook for 5-7 minutes or until the eggplant is cooked through and tender. For us it took a total of 12 mins to fully cook the brinjal/egg plant. Stir in between. Set aside. 4. Coarsely grind the roasted Red chillies and transfer to a bowl. To this, add the cooked Brinjal followed by the tamarind paste. Mix them thoroughly until they are gooey. 5. Now add 3 tsp of Coconut oil, and chopped Onions and mix very well. 6. Serve hot as a side dish with rice.
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Note: • Adjust the amount of tamarind paste and salt to taste • You can also add a little jaggery if you like a little sweetness in your dish. Enjoy your village style vankaya pachadi with hot steamed rice.
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[video recipe](https://youtu.be/lI7WVIN-TCU)
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Ingredients:
• 1 large eggplant (vankaya), chopped into small cubes – 350 gms
• 1 medium sized chopped Onion – Shallots gives the best taste
• 7 tsp Cooking oil
• 3 tsp Coconut oil
• 1/2 tsp turmeric powder
• 20 dried red chilies
• tamarind paste
• Salt to taste
Instructions:
1. Soak a gooseberry sized Tamarind ball (25 gm) in 50 ml of hot water
2. Heat 2 tsp oil in a pan over medium-low heat. Add dried red chilies. Fry for a few seconds until the seeds start to pop in low heat. Transfer to a bowl and allow it to cool
3. Heat 5 tsp oil in a pan over Low heat. Add the chopped eggplant to the pan and stir well. Add 1/2 tsp Turmeric powder and just enough Salt. Cover and cook for 5-7 minutes or until the eggplant is cooked through and tender. For us it took a total of 12 mins to fully cook the brinjal/egg plant. Stir in between. Set aside.
4. Coarsely grind the roasted Red chillies and transfer to a bowl. To this, add the cooked Brinjal followed by the tamarind paste. Mix them thoroughly until they are gooey.
5. Now add 3 tsp of Coconut oil, and chopped Onions and mix very well.
6. Serve hot as a side dish with rice.
​
Note:
• Adjust the amount of tamarind paste and salt to taste
• You can also add a little jaggery if you like a little sweetness in your dish.
Enjoy your village style vankaya pachadi with hot steamed rice.