Recipe Cooked, Photographed and Written by Praveena
PrepTime:5 mins CookTime:15 mins Cuisine: Indian
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Vankaya Pulusu Pachadi / Roasted Eggplant Stew, has its roots in Andhra, a South Indian state. Just scroll down, you will be glad to know the health benefits this simple, regional recipe has for us.
Here, I gave both methods, stove-top & air-fryer, for roasting the eggplant.
Table of Contents:
What is ‘Vankaya Pulusu Pachadi / Roasted Eggplant (Aubergine) Stew’?
This is a traditional recipe made specifically during summers. I still have fresh memories of Amma (my Mother) making this pachadi in a RACCHIPPA, a pot made with soapstone material.
Because of which, the taste enhances to the peaks. Wish, I could buy at least one such pot during my next trip to India.
Trust me, the real burst of flavours is relished when we make such traditional recipes using traditional methods / cookware.
But for time being hope you would try it using general cookware. We blissfully & totally enjoyed this pachadi / stew, as an accompaniment with plain chapati / tortillas.
My husband & kids, everyone loved it whenever I make it. 🙂 P.S: the painting behind is by my elder daughter.
Why to use an AIR FRYER for ‘Vankaya Pulusu Pachadi / Roasted Eggplant Vegan Stew’:
Roasting the eggplant on stove-top flame, needs attention for turning the eggplant onto different sides. But with an air-fryer I need not put an eye on it, just drop it in, close & leave until it beeps.
In the mean while, I finished the tempering part. I felt this as the main advantage of using an air-fryer for this recipe.
Health Benefits of ‘Vankaya Pulusu Pachadi / Grilled Eggplant (Aubergine) Stew’:
Eggplant / brinjal The main benefit is that its low-carb, nutrient-dense, calorie-poor food that can be included in weight loss diet recipes. They are rich in fibre, vitamin B-6, potassium which help to lower the risk of heart disease. 1 cup of eggplant / brinjal equals to only 8 grams of carbohydrates.
And in this recipe the main ingredients, jaggery and tamarind have excellent benefits too.
Jaggery is a great source of Iron.
Tamarind is high in anti inflammatory & anti oxidant properties, that protects against cancer. The tamarind puree helps in reducing body weight.
Other recipes from my blog:
Before starting to cook, don’t forget to see the Tips mentioned at the end.
Chutney recipes collection here⇒ Chutney / Pachchadi / Dip
Curry Recipes collection here⇒ Curry / Koora / Stir Fry
Related Posts with ‘EGGPLANT’:
- Eggplant Tomato Curry / Vankaya Tomato Koora
- Vankaya Podi Koora / Eggplant Dry Curry (Air fryer, Stove top)
- Eggplant Green Peas Curry / Vankaya -Bataani Koora
- Gutti Vankaya Koora / Stuffed Brinjal Curry (Semi Dry)
- Grilled Eggplant (Aubergine) Cheesy Sandwich
- Vankaya Pachi Pulusu / Roasted Eggplant Cold Soup
- Stuffed Brinjal Dry Curry / Gutti Vankaya Podi Koora
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Ingredients:
- Fat Eggplant / Jumbo Aubergine / Pedda Vankaya – 1
- Cooking Oil – 2 tablespoons
- Tamarind / Chintapandu – big lemon size
- Salt – 1½ teaspoons / as per taste
- Jaggery / Bellam – 1 tablespoon (grated)
- Green Chillies – 6
- Fresh Coriander Leaves – 2 twigs
- Onion – 1 (small size)
- Rice flour / Biyyappindi – 1 tablespoon
Ingredients for tempering:
- Mustard Seeds – ½ teaspoon
- Jeera / Cumin seeds – ½ teaspoon
- Turmeric powder – ¼ teaspoon
- Hing / Inguva – ¼ teaspoon
- Curry Leaves – 4 to 5 (optional)
- Dry Red Chillies – 2 (optional)
Special Ingredients:
- Tamarind / Chintapandu
- Jaggery / Bellam
- Hing / Inguva
Step wise pics Procedure for ‘Roasted Eggplant Stew / Vankaya Pulusu Pachadi (Air Fryer, Stove Top Methods)’:
Prep Work:
To Roast Eggplant on Stove Top:
- Wash the eggplant, wipe clean it.
- Apply oil throughout the eggplant and poke holes around many places, using a fork / tooth pick.
- Put the eggplant directly on stove-top fire under high flame and keep rotating the eggplant in between. It takes 7-8 mins to roast it completely.
Roast Eggplant in Air Fryer:
- After, washing the eggplant, wipe clean it.
- Apply oil throughout the eggplant and poke holes around many places, using a fork / tooth pick.
- Place the eggplant on the air fryer mesh. Switch on the gadget, let it roast for 10 mins at 200ºC / 390°F. Turn the eggplant to the other side in between.
To Peel the skin of Roasted Eggplant:
- Put the roasted eggplant into a bowl of cold water.
- Once cooled down, gently peel the outer skin of the roasted eggplant and mash / cut it to use.
Making the ‘Pulusu Pachadi / Eggplant Stew’:
Tips:
- I have used dry tamarind here, instead you can use store bought tamarind puree with same measurement.
- Adjust the salt and spice as per your taste.
- Storage: This, Vankaya pulusu pachadi / Roasted Eggplant Stew, tastes good up to 2 days at room temperature and up to a week when stored in fridge.
Result:
- The taste of this, Vankaya pulusu pachadi / Roasted eggplant stew, has a lovely combo of sweet & sour.
- It could be served as a condiment / accompaniment with any rice, roti, paratha, naan bread. Just the same as we did. 🙂
- Or else use it as a sandwich spread, as a filling for wraps. Tastes amazing either of this way. Just try it and see!
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Recipe Card & Print:
Roasted Eggplant Stew (South Indian style) / Vankaya Pulusu Pachadi
Ingredients
- 1 count Fat Eggplant / Aubergine / Pedda Vankaya – 1
- 2 tablespoons Cooking Oil
- big lemon size Tamarind / Chintapandu
- 1½ teaspoons Salt (or as per taste)
- 1 tablespoon Jaggery / Bellam (grated)
- 6 count Green Chillies
- 2 twigs Fresh Coriander Leaves
- 1 count Onion (small size)
- 1 tablespoon Rice flour / Biyyappindi
Ingredients for Tempering:
- ½ teaspoon Mustard Seeds
- ½ teaspoon Jeera / Cumin seeds
- ¼ teaspoon Turmeric powder
- ¼ teaspoon Hing / Inguva
- 2 count Dry Red Chillies (optional)
- 4 count Curry Leaves (optional)
Instructions
PREP WORK:
- Gather the ingredients. Soak the dry tamarind in hot water, peel and chop the onion, grate the jaggery.
- After 5 mins of soaking / once the tamarind softens, extract the puree and discard the pulp.
- Wash the eggplant, wipe clean it.Apply oil throughout and poke holes around many places, using a fork / tooth pick.
TO ROAST EGGPLANT ON STOVE TOP:
- Put the eggplant directly on stove-top fire under high flame and keep rotating the eggplant in between. It takes 7-8 mins to roast it completely.
TO ROAST EGGPLANT IN AN AIR FRYER:
- Place the eggplant on the air fryer mesh. Switch on the gadget, let it roast for 10 mins at 200ºC / 390°F. Turn the eggplant to the other side in between.
TO PEEL THE EGGPLANT SKIN:
- Put the roasted eggplant into a bowl of cold water. Once cooled down, gently peel the outer skin of the roasted eggplant and mash / cut it to use.
TO MAKE 'EGGPLANT STEW / VANKAYA PULUSU PACHADI':
- Put a sauce pan on stove top under medium flame, add the oil & let i heat. Add all the 'Ingredients for tempering', saute them.
- Next, add the chopped onions, fry until they turn transparent. Transfer the chopped green chillies, tamarind puree and grated jaggery / bellam. Let it boil until thickens.
- Now, add the chopped coriander leaves, salt and mashed roasted eggplant / vankaya to the same.
- Thoroughly mix up everything until combined well. Before switching the flame off, add the rice flour & give a mix. Transfer into serving dish. Done!!
Notes
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