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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.