Vankaya Pachadi (Brinjal/Eggplant Chutney)

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Vankaya Pachi Pulusu, Vankaya Pachadi
Vankaya Pachi Pulusu, Vankaya Pachadi

Vankaya Pachadi is Andhra Pradesh’s variation of the North Indian Baingan Bharta. My father loves this pachadi and I make it often for him.

In fact, my father loves Brinjals. He can eat brinjals in any form that is served to him. Another person who loves brinjals is Sanjeev, my nephew.

This pachadi is a variation of the traditional Andhra Vankaya Pachi Pulusu. In this recipe, I actually cook the tamarind juice as well as the onions. This makes it easier to digest this pachadi as well as takes off the raw edge.

This simple pachadi makes a great accompaniment to Pappu Annam or Perugu Annam. I also love it as a side dish for Nuvvula Podi Annam. 🙂

Aubergines from


  1. Brinjal/Eggplant – 2 Large (see pic for the kind of brinjal to use)
  2. Onion – 1 Medium-Sized (optional)
  3. Tamarind Pulp – 1 tbsp
  4. Mustard Seeds – 1/2 tsp
  5. Red Chillies – 2 or 3
  6. Oil – 1 tsp
  7. Salt to Taste
  8. Turmeric – A Pinch
  9. Curry Leaves – A few


  1. Finely chop the onion.
  2. Roast the brinjal over an open flame.
    • Use a medium flame.
    • Rotate it at regular intervals to ensure even roasting.
  3. Let the brinjal cool.
  4. Peel the skin.
  5. Mash the roasted brinjal.
  6. Add salt, turmeric, and curry leaves.
  7. Mix well.
  8. Heat oil in a ladle.
  9. Add mustard seeds.
  10. When the mustard seeds sputter, add split red chillies.
  11. Fry for 5-10 secs.
  12. Add the onion pieces and fry till transparent.
  13. Add the tamarind pulp and 1 tbsp. of water.
  14. Fry for 2-3 minutes.
  15. Add onion and tamarind mix to the vankaya pachadi.
  16. Mix well.
  17. Serve with rice or roti.
Vankaya Pachadi
Vankaya Pachadi

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