Authentic Telangana Vankaya Pachadi with Steamed Rice
Experience the fiery and tangy flavors of Telangana with this rustic roasted eggplant chutney. Paired with piping hot steamed rice and a drizzle of ghee, it is a comforting soul food classic.
35min
Total Time
4
Servings
Telangana
Cuisine
Recipe
1
Heat a tablespoon of oil in a pan and roast the chopped brinjals until soft and completely cooked through.
2
In the same pan, lightly roast the dry red chilies, cumin seeds, and garlic cloves until aromatic.
3
Soak the tamarind in a little warm water to extract the pulp.
4
In a mortar and pestle or a blender, combine the roasted brinjals, red chilies, garlic, cumin, tamarind pulp, and salt, pulsing coarsely.
5
Add the chopped raw onions and pulse once or twice so they retain a slight crunch.
6
Heat the remaining oil in a small pan, splutter mustard seeds, and add curry leaves.
7
Pour the tempering over the chutney, mix well, and serve warm with steamed rice.
Ingredients
2 medium purple brinjals (vankaya), chopped
8-10 dry red chilies
1 small lemon-sized ball of tamarind
1 medium onion, chopped
4-5 cloves garlic
1 tsp cumin seeds
2 tbsp sesame oil
Salt to taste
1 tsp mustard seeds
1 sprig curry leaves
*This AI-generated recipe may contain inaccuracies.