Aubergine (brinjal or eggplant) is one of the vegetables that is enjoyed world over, in Asia, the UK, Europe, Australia, South Africa and the US. Aubergines are cooked in many ways in different parts of India and the world. Sarika shares delicious and nutritious Vankaya Pachadi or aubergine dip that’s popular in Telangana and Andhra Pradesh, in South India. Beginning this week, Different Truths launches a weekly recipe column, Friday Foodie. Readers are welcome to send write-ups for this weekly column.
Apart from the pedagogical discussion, we teachers also talk about beauty, fashion and technology. During the lunch break our topic is mostly on food. This way we get a chance to learn different types of dishes without googling. I personally feel talking is more vibrant and, therefore, a better option than searching the recipe on the Net. Last week, one of my colleagues cum friend, Laxmi, introduced to me a yummy aubergine dip, which I really liked. I immediately noted down the recipe with eager flair. It is an excellent side dish, tastes great with anything like steamed rice or roti (Indian bread).
Aubergine (brinjal or eggplant) is one of my favourite vegetables, and I like it in any form: fried, baked, stuffed, roasted, and so on. Eggplant (Solanum melongena) or aubergine is a species of nightshade grown for its edible fruit. Eggplant is the common name in North American and Australian English but British English uses aubergine. It is known in South Asia, Southeast Asia and South Africa as brinjal. It’s popular world over, in Asia, the UK, Europe, Australia, South Africa and the US.
Aubergines are cooked in many ways in different parts of India and the world. The dishes, which I usually prepare with aubergines are:
- Baigan bharta
- Bharwan baigan
- Dum ki baigan
- Baigan pulao
- Begun bhaja
- Aubergine grilled
- Roasted Aubergine dip
- Stuffed Aubergine
- Baba Ganoush (the Middle East)
- Cheese in pesto Eggplant.
Today, I am going to share the recipe of Vankaya Pachadi (chutney) or aubergine dip. It is one of the popular side dishes from Telangana and Andhra Pradesh, India. Though I made some changes according to my taste, in the traditional recipe, tamarind or tomatoes are to be added. However, I made it without tamarind and tomatoes, a delicious and yummy Pachadi (chutney).
Prep Time-15 mins Cooking Time-15mins Serves-3
Aubergine – 250gms
Oil – 2tsp
Onion – one
Ginger garlic paste-1tsp
Jeera powder (Cumin) – 2tbsp
Green chilli slit – three
Split urad dal (black gram) – 1tbsp
Dried red chilli – one
Curry leaves – 1 spring
Jeera seeds (Cumin)– 1/2tbsp
Cut aubergine (brinjal) and onion into thin pieces.
Heat oil in a pan and fry green chilli.
Add onions and aubergine pieces.
Cover and cook for 10 minutes or until they become tender.
Shift this mixture into a blender and add jeera, and salt.
Blend it into a coarse paste and keep it aside.
Heat some oil in a kadai (wok) and add mustard, jeera, split Urad dal, red chilli and ginger garlic paste.
When they crackle add the curry leaves and fry for few seconds.
Pour this mixture on the chutney or pachadi.
Garnish with fried garlic (optional).
Amount per Serving
Total Fat 7g
Total Carbohydrates 3.9g
Dietary Fibre 1.2g
Vitamin A 11%
©Sarika Sarkar Das
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