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.
Accompaniment, Condiment, Side Dish
Indian, South Indian
Fat Eggplant / Aubergine / Pedda Vankaya - 1
Tamarind / Chintapandu
(or as per taste)
Jaggery / Bellam
Fresh Coriander Leaves
Rice flour / Biyyappindi
Ingredients for Tempering
Jeera / Cumin seeds
Hing / Inguva
Dry Red Chillies
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!!
Please see the MAIN POST for step wise pics and tips.