Vankaya Mamidikaya Pachadi – Eggplant-Uncooked Mango Chutney


Uncooked mango not solely provides a tangy punch to this earthy pachadi however enhances the style of sauteed brinjals which might be blended in roasted cumin, crimson chillis and garlic and tempered with mustard seeds and fragrant curry leaves.

Vankaya Pachi Mamidikaya Pachadi Recipe

Preparation: 30 mts

Serves 4-5 individuals

Delicacies: Andhra



1 giant brinjal, cubed

3/4 cup uncooked mango, peeled and grated (if mango is simply too tangy scale back)

3/4 tsp cumin seeds/jeera/jeelakara

2 inexperienced chillis

3-4 dry crimson chillis (improve or lower to fit your spice degree)

5-6 garlic flakes

4-5 curry leaves

salt to style

1 tbsp oil

For tempering/poppu/tadka:

1/2 tsp mustard seeds

8-10 recent curry leaves

1/2 tsp cut up black gram/minappa pappu

1 tsp chana dal/senaga pappu/bengal gram (non-obligatory)

1-2 dry crimson chillis, de-seed and tear

1 tsp oil

1 Warmth oil in a pan, add cumin seeds, garlic, crimson chillis and inexperienced chillis and fry them for two mts on low-medium warmth. Add curry leaves, fry for an additional mt. Take away from pan and funky.
2 In the identical pan, add the cubed brinjals and saute for 15-20 mts until they flip delicate. Take away from warmth and funky.
3 First grind the spices to a rough paste after which add the grated mango, cooked brinjal and salt and grind to a rough paste. A stone mortar is advisable to crush them however you should utilize a blender too.
4 Warmth oil in a small pan. Add the mustard seeds and allow them to pop. Add the cut up black gram and let it brown. Add the curry leaves and dry crimson chilli and toss them for a number of seconds until the flavors come out.
5 Flip off warmth and add the seasoning to the bottom mango-brinjal pachadi and mix.
6 Serve with sizzling steamed rice and ghee.


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