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Roasted Eggplant Stew / Vankaya Pulusu Pachadi

South Indian Andhra style recipe that is Vegan, Gluten free, light weight with eggplant roasted in AIR FRYER or STOVE TOP fire.
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Recipe Cooked, Photographed and Written by Praveena

PrepTime:5 mins   CookTime:15 mins   Cuisine:Indian

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.

What is it?

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. 

vankaya pulusu pachadi / roasted eggplant stew

Why to use an AIR FRYER:

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.

vankaya pulusu pachadi / roasted eggplant stew

Health Benefits of this recipe:

The main benefit of eggplant / brinjal is that its low-carb, nutrient-dense, calorie-poor food that can be included in weight loss diet recipes. They are rich in fiber, vitamin B-6, potassium which help to lower the risk of heart disease. 1 cup of eggplant / brinjal equals to only 8 gms of carbohydrates.

And in this recipe the main ingredients, jaggery and tamarind have excellent benefits too. Jaggery is a great source of Iron. And, tamarind is high in anti inflammatory & anti oxidant properties, that protects against cancer.The tamarind puree helps in reducing body weight.

Before starting to cook, don’t forget to see the Tips mentioned at the end.

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vankaya pulusu pachadi / roasted eggplant stew

Ingredients:

  • Fat Eggplant / Aubergine / Pedda Vankaya – 1
  • Cooking Oil – 2 tablespoons
  • Tamarind / Chintapandu – small 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
vankaya pulusu pachadi / roasted eggplant stew

Step wise pics Procedure for Roasted Eggplant Stew / Vankaya Pulusu Pachadi:

PREP WORK:

vankaya pulusu pachadi / roasted eggplant stew
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.

TO ROAST 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.

TO ROAST 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:

  • 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. 
vankaya pulusu pachadi / roasted eggplant stew

MAKING THE PACHADI / STEW

Put a sauce pan on stove top under medium flame. Add oil & heat it. Transfer all the ‘ingredients for tempering’, and saute.
Add the chopped onions, fry until 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.
vankaya pulusu pachadi / roasted eggplant stew
Thoroughly mix up everything until combined well. Before switching the flame off, add the rice flour & give a mix. Transfer into serving dish. Done!!

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.
  • 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!
vankaya pulusu pachadi / roasted eggplant stew

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Roasted Eggplant Stew (South Indian style) / Vankaya Pulusu Pachadi

VegCookBook by Praveena
South Indian Andhra style chutney that is Vegan, Gluten free, light weight, eggplant roasted in AIR FRYER or STOVE TOP fire.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Accompaniment, Condiment, Side Dish
Cuisine Indian, South Indian
Servings 2 people

Ingredients
  

  • 1 count Fat Eggplant / Aubergine / Pedda Vankaya – 1
  • 2 tablespoons Cooking Oil
  • small lemon size Tamarind / Chintapandu
  • 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. 

ROAST 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.

ROAST 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 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 STEW / 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

Please see the MAIN POST for step wise pics and tips.

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