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.
1Large VankayaBharta Baingan, Large Eggplant/Aubergine (~400 gms)
1Cup- PeruguYogurt, Dahi
For Tempering
1tspOil
1/4tspUdad Dal
1/4tspMustard Seeds
1/4tspCumin Seeds
2Dry 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.