When it is hot, I always look for cool stuff to eat and Perugu Pachadis (raitas or thayir pachadis) top my list. On of my most favourite dishes in this category is this dish which is called Vankaya Perugu Pachadi (simply translated as Baingan Raita or Dahiwala Baingan Bharta in Hindi or the Eggplant/Aubergine and Yoghurt Dip in English or Kathirikai Thayir Pachadi in Tamil).
For his dish you need the large bharta baingan which will then be slow roasted on an open flame and then simply mixed with yogurt to make this dip.
This is a dish best served cold. 🙂
How to Make Vankaya Perugu Pachadi or Dahiwala Baingan Bharta
Time: 45 Minutes
- Vankaya, Bharta Baingan, or Large Eggplant/Aubergine – 1 Large (see pic for the kind of brinjal to use)
- Perugu, Yogurt or Dahi – 1.5 Cups
- Mustard Seeds – 1/2 tsp
- Cumin Seeds – 1/2 tsp
- Red Chillies – 2 or 3
- Oil – 1 tsp
- Salt to Taste
- Turmeric – A Pinch (optional)
- Curry Leaves – A Few
- Coat the brinjal with a thin film of oil.
- Roast the brinjal over an open flame.
- Use a medium flame.
- Rotate it at regular intervals to ensure even roasting.
- Roast till the brinjal skin is completely charred.
- Place a plate below the burner because some juice may drip from the brinjal as it roasts.
- Let the brinjal cool completely.
- Peel the skin.
- Mash the roasted brinjal.
- Mix the yogurt well till it is smooth.
- Add salt, turmeric, and yogurt.
- Mix well.
- Heat oil in a ladle.
- Add mustard seeds.
- When the mustard seeds sputter, add cumin seeds and split red chillies.
- Stir-fry for a few seconds.
- Tear and add some curry leaves to the oil.
- Mix well.
- Add the tempering to the Vankaya Perugu Pachadi.
- Serve with rice or roti.
I love to eat Vankaya Perugu Pachai with Mudda Pappu-Annam or Nuvvula Podi-Annam!