Vankaya Perugu Pachadi | Baingan Ka Raita | Kathirikai Thayir Pachadi

This is the recipe for a traditional Andhra dish called Vankaya Perugu Pachadi. Made with roasted eggplant and yogurt, this dish can be best described as Baingan ka Raita in Hindi and Kathirikai Thayir Pachadi in Tamil.

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When it is hot, I always look for cool stuff to eat and Perugu Pachadis (raitas or thayir pachadis) top my list. In this category, one of my favourite dishes is this traditional Andhra dish called Vankaya Perugu Pachadi that can be best described in English as Roasted Eggplant in Yogurt.

This versatile and easy to make dish can be served with rotis or then rice. In addition, because it is mellow in taste, this Baingan Ka Raita often appeals to children or those who don’t like spicy food.

If you don’t like yogurt, do try the Vankaya Pachi Pulusu that uses tamarind and is tangy in taste.

More Raita or Perugu Pachadi Recipes

Here are more raita, perugu pachadi or thayir pachadi recipes:

• Nellikai Thayir Pachadi | Usirikaya Perugu Pachadi | Amla Raita
• Inji Thayir – Yogurt with Ginger
• Beetroot Raita | Perugu Pachadi | Thayir Pachadi
• Velakkaya Perugu Pachadi | Wood Apple Yogurt Chutney
• Bendakaya Perugu Pachadi | Vendakkai Thayir Pachadi | Bhindi Raita
• Potlakaya Perugu Pachadi | Snake Gourd Raita | Pudalangai Thayir Pachadi

Recipes with Brinjal or Eggplant

I love brinjals and if you do too, do try these recipes:

• Begun Bhaja | Bengali Pan-fried Brinjals
• Tuvar Ringan Nu Shaak | Baingan Aur Tuvar ki Sabzi
• Vangyachi Bharit | Baingan Bharta from Maharashtra
• Vankaya Kothimeera Kharam | Andhra Brinjal Stir-fry with Coriander, Green Chilli and Ginger Masala
• Gutti Vankaya Menthi Kharam Kura: Andhra Stuffed Baby Brinjals

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I had first posted this recipe in May 2015 and am now updating it with new photos and a recipe card.

How to Make Vankaya Perugu Pachadi | Baingan Ka Raita | Kathirikai Thayir Pachadi

1. Roasting the Brinjal
   1. {Optional} Line the area around the burner with a foil. Liquid will seep out of the brinjal as it is roasting. Lining the area around the burner with a foil helps in cleaning up afterwards as you can just remove the foil and throw it out. 
   2. First, using 1-2 drops of oil, grease the surface of a 1 large brinjal. My brinjal was about 400 gms.
   3. Now, over medium flame, roast the brinjal over an open flame.
      1. Rotate it at regular intervals to ensure even roasting.
      2. Roast till the brinjal skin is completely charred and crackly.
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2. Making the Vankaya Perugu Pachadi
   1. Let the roasted brinjal cool completely.
   2. Peel the skin.
   3. Using a spoon our your fingers, mash the roasted brinjal. I got about 2/3 cup of mashed, roasted brinjal pulp, about 210 gms in weight.
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   4. Beat 1 cup yogurt well till it is smooth.
   5. To the mashed brinjal, add the beaten yogurt and salt.
   6. Mix well.
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3. Adding the Tempering
   1. In a ladle, heat 1 tsp oil.
   2. Add 1/2 tsp udad dal and stir-fry till light golden brown.
   3. Immediately add 1/4 tsp mustard seeds and 1/4 tsp cumin seeds.
   4. Wait till the mustard seeds splutter.
   5. Now, add 2 split red chillies and a few curry leaves.
   6. Stir-fry for a few seconds.
   7. Add the tempering to the Vankaya Perugu Pachadi and mix well.
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4. Serving Suggestions
   1. Serve this Baingan Raita with:
      1. Roti
      2. Kandi Podi (Paruppu Podi) mixed with rice.
      3. Nuvvula Podi (Roasted Til Powder) mixed with rice.
      4. Mudda Pappu (Plain Tuvar Dal) mixed with rice.

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Recipe for Vankaya Perugu Pachadi | Baingan ka Raita | Kathirikai Thayir Pachadi

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Vankaya Perugu Pachadi | Baingan Ka Raita | Kathirikai Thayir Pachadi

Aruna

Vankaya Perugu Pachadi is a traditional Andhra Baingan ka Raita. This Roasted Eggplant in Yogurt dish is a family favourite and very easy to make.

Mellow, cooling and light on the stomach, this dish is also just what is needed on a hot summer day as an accompaniment to rice or roti.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Cooling Time 10 minutes mins

Total Time 25 minutes mins

Course Accompaniments, Dinner, Lunch, Side Dish

Cuisine Andhra, Gluten Free, Indian, Telangana, Vegetarian

Servings 4 People

Calories 78 kcal

Equipment

• Bowl
• Spoon
• Seasoning Ladle

Ingredients

  

1x2x3x

• 1 Large Vankaya Bharta Baingan, Large Eggplant/Aubergine (~400 gms)
• 1 Cup – Perugu Yogurt, Dahi

For Tempering

• 1 tsp Oil
• 1/4 tsp Udad Dal
• 1/4 tsp Mustard Seeds
• 1/4 tsp Cumin Seeds
• 2 Dry Red Chillies
• A Few Curry Leaves

Other Ingredients

• Salt to Taste

Instructions

 

Roasting the Brinjal

• {Optional} Line the area around the burner with a foil. Liquid will seep out of the brinjal as it is roasting. Lining the area around the burner with a foil helps in cleaning up afterwards as you can just remove the foil and throw it out.
• Using 1-2 drops of oil, grease the surface of a 1 large brinjal. My brinjal was about 400 gms.
• Over medium flame, roast the brinjal over an open flame.
• Rotate the brinjal at regular intervals to ensure even roasting.
• Roast till the brinjal skin is completely charred and crackly and the flesh has become soft and moist.

Making the Vankaya Perugu Pachadi

• Let the roasted brinjal cool completely.
• Remove the charred skin.
• Using a spoon, mash the roasted brinjal. I got about 2/3 cup of mashed, roasted brinjal pulp, about 210 gms in weight.
• Beat 1 cup yogurt well till it is smooth.
• Add the beaten yogurt and salt, and mix well.

Adding the Tempering

• In a ladle, heat 1 tsp oil.
• Add 1/2 tsp udad dal and stir-fry till light golden brown.
• Add 1/4 tsp mustard seeds and 1/4 tsp cumin seeds.
• Wait till the mustard seeds splutter.
• Add 2 split red chillies and a few curry leaves.
• Stir-fry for a few seconds.
• Add the tempering to the Vankaya Perugu Pachadi and mix well.

Serving Suggestions

• Serve this Baingan Raita with Roti, Kandi Podi (Paruppu Podi) mixed with rice, Nuvvula Podi (Roasted Til Powder) mixed with rice, or then Mudda Pappu (Plain Tuvar Dal) mixed with rice.

Nutrition

Calories: 78 kcalCarbohydrates: 10 gProtein: 3 gFat: 3 gSaturated Fat: 1 gTrans Fat: 1 gCholesterol: 8 mgSodium: 176 mgPotassium: 365 mgFiber: 4 gSugar: 7 gVitamin A: 183 IUVitamin C: 18 mgCalcium: 90 mgIron: 1 mg

Keyword Baingan Ka Raita, Dahiwala Baingan Bharta, Gluten Free, Kathirikai Thayir Pachadi, Low Calorie, Low Carb Recipe, Perugu Pachadi, Raita, Roasted Eggplant in Yogurt, Thayir Pachadi, Vankaya Perugu Pachadi, Weight loss recipe

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!