Kalchina Vankaya Pacchadi | Smoked Eggplant Chutney

Kalchina Vankaya Pacchadi recipe with step by step photos.I have mentioned many times in my earlier posts that pacchadis(chutneys) are a must in every Andhra meal and we prepare various pacchadis with vegetables and lentils. I have posted many pacchadi varieties in my blog before and today I am adding one more pacchadi recipe to my collection. My MIL is a source for various pacchadi and pickle recipes for me and even this recipe is one of her pacchadi varieties. 

We prepare two types of  Vankaya Pacchadi- one is like the regular pacchadis where the brinjal pieces are fried along with the lentils and spices and then ground to a coarse chutney and the other one is this smoked version where eggplant is charred and then mashed and mixed with spices and is given a tempering. I like both the versions but this version is my favorite because of the smokiness of the charred eggplant.This is somewhat similar to the Punjabi Baingan Bharta but in a south Indian way. We add tamarind pulp to the chutney for a sour taste which itself gives a nice and distinct taste to the chutney.Some like to add sauteed onions to the chutney but I like to add raw onions as it gives a nice crunch and complements the smoky eggplant mash well.

Brinjal is one of the most loved vegetable in Andhra and we make various varieties with Brinjal - Vankaya Kobbari Karam, Vankaya Kothimeera Karam, Vankaya Ullipaya Karam, Bagara Baingan , Bharli Vangi, Gutti Vankaya with it.

Check out other Andhra style Pacchadi varieties in my blog:

• Beerakaya Pottu Pacchadi/Ridgegourd Peel Chutney
• Dosakaya(Andhra Cucumber) Pacchadi
• Dondakaya Pacchadi | Ivy Gourd Chutney
• Gongura Pacchadi with Green Chillies
• Gongura Pacchadi with Red Chillies
• Kobbari(Coconut) Pacchadi for Rice
• Mamidikayi-Kobbari Pacchadi/Mango-Coconut Pacchadi
• Nalleru Pacchadi | Pirandai(Adamant Creeper) Thuvaiyal
• Radish leaves(Mullangi akula) Pacchadi

Here is the recipe for Kalchina Vankaya Pacchadi with step by step photos:

Kalchina Vankaya Pacchadi | Smoked Eggplant Chutney:

Serves 2-3 | Author: Prathibha

Prep time: 5 mins | Cooking time: 10 mins | Total time: 15 mins

Cuisine: South Indian | Category: Accompaniments-Pacchadi

Ingredients:

2 medium sized long Brinjals or 5-6 small brinjals

1 amla sized Tamarind ball

1 small Onion,finely chopped

2-3 Green Chilies,finely chopped

Salt,to taste

to temper:

2 tsp Oil

1/2 tsp Mustard seeds

1/4 tsp Cumin seeds,optional

2 tsp Urad dal

a sprig of Curry leaves

a pinch of Asafoetida

Method:

• Soak tamarind in little water and remove the pulp and keep it aside.

• Wash and wipe the large eggplant and apply oil all over the skin and poke it with a fork and place it on a open flame over medium heat. Keep rotating it in between in all directions until the whole eggplant is evenly roasted.You can even bake it in the oven at 350 deg F until they are done by rotating them in between. Check it for doneness by inserting a knife, if it slides easily which indicates that it is done.Also the eggplant would have become soggy. Put it in a bowl of water immediately and leave it for 10 mins.

• Peel out the charred skin of the eggplant and also the stalk and mash it roughly with a masher. You can even chop it finely or run it in mixie in a whipper mode once.

• Mix the mashed brinjal with finely chopped green chilies and onions,salt and tamarind pulp and mix it nicely.Check the taste and adjust the seasoning accordingly.

• In a small tempering pan heat oil and crackle mustard seeds, cumin seeds, urad dal, curry leaves and asafoetida and fry until the urad dal turns slight brown in color.
• Add the tempering to the eggplant mixture and mix it nicely.

Serve it with hot steamed rice and ghee.You can serve it with rotis.

Notes:

1. If  you do not like raw onions, you can even fry them slightly along with the tempering or you can avoid adding them to the pacchadi. I like the crunchiness of raw onions in the chutney, hence I add them raw.
2. This chutney(pacchadi) tastes best when done with the small brinjals or the medium long brinjals.

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