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Bowl of vankaya pachadi.

Vankaya Pachadi

Vankaya pachadi is a flavorful South Indian chutney with eggplants. It is a great condiment for curd rice, a side dish for rice and Indian flatbreads.
Course Condiment, Side Dish
Cuisine Andhra Cuisine, Telangana Cuisine, Telugu Cuisine
Prep Time 5 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Servings 3
Calories 95kcal
Author Usha Rao


  • Cutting board & knife
  • Bowl of water
  • Frying pan or saute pan
  • Mixie / blender or a food processor


  • 1 tablespoon Oil
  • 2 Green Chilies
  • 4 Curry Leaves
  • ¼ teaspoon Mustard Seeds
  • ¼ teaspoon Cumin Seeds
  • teaspoon Fenugreek Seeds
  • 1 teaspoon Coriander Seeds
  • 2 Garlic Cloves
  • ¾ teaspoon Salt
  • Turmeric Powder
  • 170 grams or 2 Indian Eggplants
  • ½ tablespoon Tamarind Paste homemade or 1 tablespoon lime juice
  • 1 tablespoon Sesame Seeds roasted, check notes for using un roasted seeds
  • 2 tablespoon Cilantro chopped more for garnish
  • 1 tablespoon chopped Red Onion for garnish


  • Wash and cut brinjal into semi circles. Put them in a bowl of salted water until ready to use.
  • Take oil in a frying pan or a skillet and heat oil.
  • Once the oil is hot, add green chilies, curry leaves, garlic, mustard seeds, cumin, fenugreek seeds. Sauté until chilies change color and seeds splutter.
  • If using unroasted sesame seeds, add now and roast for a few seconds.
  • Add turmeric powder, salt and mix well.
  • Remove brinjal pieces from water and add to pan. Sauté for couple minutes until brinjal changes color.
  • Cover the pan and cook on medium high heat for 2-4 minutes or until brinjal pieces are soft.
  • Remove the cover and continue to sauté for another 5 minutes until soft, mushy & finely roasted.
  • Add tamarind paste and mix well. If using roasted sesame seeds, add the seeds now.
  • Turn off the heat and let the mixture cool completely.
  • Transfer brinjal mixture to a blender/mixie jar, add some water and blend it to a fine paste. I prefer a coarse paste when serving with rice.
  • Adjust salt and tamarind to taste.
  • Before serving, add chopped red onions and cilantro. Serve with rice, roti or dosa.


  • Brinjal - Use purple brinjal/eggplants and both long and round variety work for this chutney. However, I prefer the long variety and in US, Chinese eggplants are good replacement for Indian long brinjals.
  • Always put cut eggplants in salted water until ready to cook, to avoid discoloration of eggplants.
  • Chilies - You can substitute green chilies with red chilies or use a combination or red and green chilies.  Red chilies will give a reddish color to the chutney and the taste varies as well.
  • Sesame Seeds - If you do not have roasted sesame seeds handy, add the seeds in step 4, before adding brinjal.  
  • Texture - I ground the chutney to a fine paste but you can grind it to a coarse paste as well.  Coarse chutney goes very well with rice. 
  • Garnish - Add chopped onions as before serving. 
  • Tempering - I usually avoid pouring tempering over chutneys.  However, for an added aroma and flavor, heat some oil, temper it with a red chili, 1-2 curry leaf, pinch of mustard & turmeric and pour over the chutney.  
  • Nutrition - values are approximate calculations.


Serving: 2tablespoon | Calories: 95kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 685mg | Potassium: 188mg | Fiber: 4g | Sugar: 5g | Vitamin A: 85IU | Vitamin C: 33mg | Calcium: 51mg | Iron: 1mg