Vankaya Kalchi Pachhadi - Roasted Eggplant Chutney - Andhra Recipes

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Gayatri Vantillu | గాయత్రి వంటిల్లు

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Recipe Text


    • Brinjals – 580gms (3)
    • Black Gram – 1 1/2tsps
    • Mustard Seeds – 1/2tsp
    • Fenugreek Seeds – 1/8tsp
    • Extra Black Gram – 1tsp
    • Tamarind – Small Gooseberry Size
    • Salt to Taste
    • Turmeric Powder – A Pinch
    • Red Chilies – 3
    • Oil – 5tsps
    • Chopped Coriander – 3tbsps
    • Asafoetida – A Pinch

    Roasting Brinjals:

    • 1)On KumpatiPoyyi (Charcoal Stove)
    • 2)On Gas Stove
    • 3)In A Microwave Oven

    On KumpatiPoyyi (Charcoal Stove):

    Required Things:

    • Kumpati
    • Kerosene Oil – Few Drops
    • Match Box
    • KobbariPeechu (Dry Coconut Cover)
    • Small Cloth Piece
    • Charcoal

    (Online Conversion utility to convert Gms to Cups & Temperatures etc)

    Take a Kumpati and spread the KobbariPeechu in it. Cover this KobbariPeechu with charcoal pieces. Pour some Kerosene on these charcoal pieces. Similarly wet the small cloth piece with Kerosene. Place this wet Kerosene cloth in the opening place at the bottom of the Kumpati and lit with a match stick. Due to the kerosene, the cloth catches fire immediately. This fire will light the Kobbari Peechu from the holes of the Kumpati. Now, one can see the smoke coming out. Leave it aside for some time. After few minutes one can see the flame. As we have poured some kerosene on the charcoal pieces, they will catch fire from the flame of the KobbariPeechu. Allow the charcoal pieces to burn for some time. Like this we set a flame in the Kumpati.

    Wash and dry a brinjal with a cloth and put it on the flame of the Kumpati.Allow it to roast. Turn the side and roast again. Like this roast the brinjal fully by turning from time to time. When done, the outer cover of the brinjal will be crispy and charcoal colored. It is a slow process but tastes very nice when roasted on a charcoal flame. Keep the roasted brinjal aside to cool.

    Remove the hot charcoal pieces from the kumpati and place them on the ground. Pour some water on the hot charcoal and put off the flame. Take care not to pour water on the hot Kumpati. As the kumpati is made of clay, when water is poured on the hot kumpati, it breaks due to sudden contraction. Allow the charcoal pieces to dry completely and then store them for next use.

    On A Gas Stove:

    Wash and dry a brinjal with a cloth and put it on the flame of the gas stove. Turn the sides from time to time till fully roasted. When done, the outer cover of the brinjal will be crispy and charcoal colored. Keep this roasted brinjal aside for cooling.

    In A Microwave Oven

    Wash and dry a brinjal with a cloth. Make slits at different points with a sharp knife. We are making these slits because; when we cook this brinjal in microwave oven it should not burst. Apply oil all over the brinjal. Microwave this brinjal on high power for 4 minutes. Turn and microwave again on high power for 2 minutes. Now you can see that the brinjal is cooked fully. Hold this cooked brinjal with a tong and roast on a gas flame. Roast completely till its outer skin is black like charcoal. It will take 3 to 4 minutes. Then cover this roasted brinjal and keep it aside for 10 minutes.


    Take the roasted brinjal and put it in plenty of water to remove the burst skin. This is one method. In another method, just peel the burnt skin with fingers carefully. Some of the roasted brinjal will stick to the peeled skin. Carefully remove it from the burnt skin. Like this peel all the brinjals and keep them aside. Hold the head of a brinjal and make a slit with a knife. Search if there were any worms and remove that portion of the brinjal. Mash these brinjals with fingers and keep them aside. Break the red chilies into small bits and keep them aside.


    Heat a pan and add oil to it. When oil is hot add the fenugreek seeds and fry. Then add the black gram and fry till the seeds change color. Then add mustard seeds and broken red chili pieces and fry. Finally add the asafoetida and mix. Your house will be filled with the nice aroma of this seasoning. Take this seasoning (without oil) into a mixie jar and add tamarind to it. Similarly add turmeric powder & salt and grind it. In the remaining oil add the extra black gram and fry till golden in color. Add this seasoned black gram. The powdered seasoning and some of the chopped coriander to the mashed brinjals and mix well. Mix well with fingers and transfer the chutney to a serving bowl. Garnish the chutney with the remaining chopped coriander and serve. Serve this Pachhadi with hot rice. Serve this with ghee to get a great taste.

    Points to Notice:

    The extra black gram we are adding is for taste. It gives a nutty taste while eating. If not required it can be omitted.

    Of all the three methods of roasting, the charcoal roasted brinjal will have a nice flavor, though it takes a long time to roast.

    While peeling the burnt skin, I suggest not dipping them in water, though I have shown the method above in the movie. For BainganBharta recipe, that will do. But for this pachhadi, do not dip the roasted brinjal in water to remove the burnt skin. It will spoil the taste as the brinjal takes some water and becomes mushy.

    Enjoy !!!!!!!!!!!!!!

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    prema416 said...


    Tried your eggplant chutney recipe from youtube. It came out excellent. Many many thanks.. though I do not speak Telugu I was able to follow your telugu through my familiarity with tamil and malayalam. Thanks for uploading your wonderful recipes.


    March 30, 2011 10:43 PM

    Anonymous said...

    Hi Gayatri,
    I am Devi i saw your Recipies is very usefull to me. You are explaining very clearly.
    Devi Kandru
    Fri, Jan 23, 2009 at 9:03 AM
    AnonymousUdaya said...

    Hello Gayatri,
    I tried the vankayya pachadi with the help of your video,it turned out very tasty and delicious.


    January 24, 2009 1:32 AM

    AnonymousAnonymous said...

    Thank u so much Gayatri garu.I will wait for ur tastey recipes.


    January 24, 2009 7:11 AM

    AnonymousAnonymous said...

    Gayatri Garu,

    Thanks for creating website and sharing your knowledge of cooking.

    Dhavan Atluri.

    January 26, 2009 4:58 PM

    Your emails to
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