Authentic Telengani Vankaya Pachadi with Warm Jowar Roti
Experience the bold, tangy flavours of Telangana with this roasted eggplant relish, perfectly paired with rustic, wholesome pearl millet flatbreads for a comforting meal.
40min
Total Time
4
Servings
Telengani
Cuisine
Recipe
1
Flame-roast the whole eggplants until the skin is charred and the flesh is completely tender. Peel off the skin once cooled and mash the pulp.
2
In a small pan, dry roast the sesame seeds and cumin seeds until fragrant, then set aside.
3
Heat a teaspoon of oil in the same pan and lightly sauté the dried red chillies, garlic, and chopped onions until translucent.
4
Combine the mashed eggplant, roasted seeds, sautéed onion-garlic mixture, tamarind extract, and salt in a mortar and pestle or pulse coarsely in a food processor.
5
Prepare a tempering by heating the remaining oil, spluttering mustard seeds, and adding fresh curry leaves.
6
Pour the tempering over the pachadi, mix well, and serve immediately with freshly made warm Jowar rotis.
Ingredients
2 large purple eggplants (vankaya)
4-5 dried red chillies
1 small lemon-sized ball of tamarind
2 tablespoons sesame seeds
1 teaspoon cumin seeds
3 cloves garlic
1 small onion, chopped
2 tablespoons oil
Salt to taste
1 teaspoon mustard seeds
A sprig of curry leaves
4 warm Jowar rotis for serving
*This AI-generated recipe may contain inaccuracies.