Vankaya Perugu Pachadi (Brinjal and Yogurt Chutney, Dahiwala Baingan Bharta)

Vankaya Perugu Pachadi, Dahiwala Baingan Bharta, Baingan Raita, Eggplant and Yogurt Dip
Vankaya Perugu Pachadi, Dahiwala Baingan Bharta
Aubergines from http://www.usda.gov/oc/photo/9...
Vankaya/Eggplant/Aubergines

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.

If you don’t like yoghurt, try the tangy Vankaya Pachi Pulusu.

This is a dish best served cold. 🙂

How to Make Vankaya Perugu Pachadi or Dahiwala Baingan Bharta

Serves: 4

Time: 45 Minutes

Ingredients

  1. Vankaya, Bharta Baingan, or Large Eggplant/Aubergine – 1 Large (see pic for the kind of brinjal to use)
  2. Perugu, Yogurt or Dahi  – 1.5 Cups
  3. Mustard Seeds – 1/2 tsp
  4. Cumin Seeds – 1/2 tsp
  5. Red Chillies – 2 or 3
  6. Oil – 1 tsp
  7. Salt to Taste
  8. Turmeric – A Pinch (optional)
  9. Curry Leaves – A Few

Method

  1. Coat the brinjal with a thin film of oil.
  2. 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.
  3. Let the brinjal cool completely.
  4. Peel the skin.
  5. Mash the roasted brinjal.
  6. Mix the yogurt well till it is smooth.
  7. Add salt, turmeric, and yogurt.
  8. Mix well.
  9. Heat oil in a ladle.
  10. Add mustard seeds.
  11. When the mustard seeds sputter, add cumin seeds and split red chillies.
  12. Stir-fry for a few seconds.
  13. Tear and add some curry leaves to the oil.
  14. Mix well.
  15. Add the tempering to the Vankaya Perugu Pachadi.
  16. Serve with rice or roti.

I love to eat Vankaya Perugu Pachai with Mudda Pappu-Annam or Nuvvula Podi-Annam!

Vankaya Perugu Pachadi, Dahiwala Baingan Bharta, Baingan Raita, Eggplant and Yogurt Dip
Baingan Raita, Eggplant and Yogurt Dip

 

24 thoughts on “Vankaya Perugu Pachadi (Brinjal and Yogurt Chutney, Dahiwala Baingan Bharta)

  1. This is one of my favourites..my nani makes it exactly like this...my grandparents place at Berhampur...close to Andhra pradesh is influenced a lot from Andhra...and this is one influence I relish!!

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