Nutritious and Delicious Vankaya Pachadi from Telangana and Andhra Pradesh

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

Mustard- 1tbsp

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).

Nutrition Facts

Amount per Serving

Calories 80

Total Fat 7g

Cholesterol 0mg

Sodium 602mg

Potassium 102mg

Total Carbohydrates 3.9g

Dietary Fibre 1.2g

Sugar 1.4g

Protein 0.9

Vitamin A 11%

Iron 2%

Calcium 1%

©Sarika Sarkar Das

Pix by author.

Sarika Sarkar Das

A teacher, day dreamer, random experimental cook and some hit and miss photography, and at last love to call myself a full time mother.