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.

Vankaya Perugu Pachadi | Roasted Eggplant in Yogurt
Vankaya Perugu Pachadi | Roasted Eggplant in Yogurt

When it is hot, I always look for cool stuff to eat and Perugu Pachadis (raitas or thayir pachadis) top my list. One of my most favourite dishes in this category 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.

If you want more raita, perugu pachadi or thayir pachadi recipes, do try:

If you like brinjal or eggplant, do try these recipes:

Baingan Ka Raita | Roasted Eggplant in Yogurt
Baingan Ka Raita | Roasted Eggplant in Yogurt

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.
  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.

    4. Beat 1 cup yogurt well till it is smooth.
    5. To the mashed brinjal, add the beaten yogurt and salt.
    6. Mix well.
  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.
  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.
Kathirikai Thayir Pachadi | Baingan ka Raita | Roasted Eggplant in Yogurt
Kathirikai Thayir Pachadi | Baingan ka Raita | Roasted Eggplant in Yogurt

Recipe for Vankaya Perugu Pachadi | Roasted Eggplant in Yogurt

Vankaya Perugu Pachadi is a traditional Andhra dish of roasted eggplant in yogurt. It is called Baingan ka Raita in Hindi and Kathirikai Thayir Pachadi in Tamil.

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. It is also just what is needed on a hot summer day as an accompaniment to meal.
5 from 1 vote
Prep Time 5 mins
Cook Time 15 mins
Cooling Time 10 mins
Total Time 25 mins
Course Accompaniments, Dinner, Lunch, Side Dish
Cuisine Andhra, Indian, Vegetarian
Servings 4 People
Calories 78 kcal
Equipment
  • Bowl
  • Spoon
  • Seasoning Ladle
Ingredients
  
  • 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 Facts
Vankaya Perugu Pachadi | Baingan Ka Raita | Kathirikai Thayir Pachadi
Amount Per Serving
Calories 78 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Trans Fat 1g
Cholesterol 8mg3%
Sodium 176mg8%
Potassium 365mg10%
Carbohydrates 10g3%
Fiber 4g17%
Sugar 7g8%
Protein 3g6%
Vitamin A 183IU4%
Vitamin C 18mg22%
Calcium 90mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Baingan Ka Raita, Dahiwala Baingan Bharta, Gluten Free, Kathirikai Thayir Pachadi, Roasted Eggplant in Yogurt, Vankaya Perugu Pachadi
Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!

I would love to hear from you!

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