Vankaya Dosakaya Roti Pachadi | Brinjal Cucumber Chutney | Andhra Style Roti Pachadi
Vankaya Dosakaya Roti Pachadi Vankaya Dosakaya Roti Pachadi is the simple, spicy roti pachadi that almost every Telugu family makes. Roasted brinjals, green chilies, ripe tomatoes and peanuts are ground into a rustic chutney, and freshly chopped crunchy cucumber cubes are mixed in at the end. That fresh cucumber crunch gives this brinjal cucumber chutney its extraordinary taste.
This Andhra style roti pachadi is a favourite at Andhra weddings, where it is sometimes made with ginger too. Mix it with hot rice and a spoon of ghee for a comforting, everyday Telugu meal.
Print this Recipe
Tips
Grind in two textures:
Grind the tomatoes, green chilies and peanuts smooth, but grind the brinjals coarsely. This gives the roti pachadi its rustic texture.
Add coriander stems:
A small fist of coriander stems ground with the brinjals enhances the flavour of the chutney.
Turn off the flame first:
Turn off the flame before adding the chutney to the tadka, so the pachadi stays fresh and doesn't overcook.
Use crunchy cucumber:
De-seed the cucumber and cut it into tiny cubes. Crisp, de-seeded cucumber keeps the brinjal cucumber chutney crunchy and not watery.
Pick the right brinjals:
Long purple brinjals turn soft quickly and blend well into the chutney.
Vankaya Dosakaya Roti Pachadi | Brinjal Cucumber Chutney | Andhra Style Roti Pachadi - Recipe Video
Vankaya Dosakaya Roti Pachadi | Brinjal Cucumber Chutney | Andhra Style Roti Pachadi
Ingredients
-
For the tomato chili paste
- 5-6 tbsp oil
- 75 gms green chilies
- 3 ripe desi tomatoes
- 2 tbsp peanuts
- Lemon size soaked tamarind
- 1/4 tsp turmeric
- Salt
-
For the brinjals
- 2-3 tbsp oil
- 250 gms long purple brinjals (vankaya)
- Small fist of coriander stems
-
For the tadka
- 4 tbsp oil
- 1/2 tsp mustard seeds
- 1/4 tsp cumin
- 1/2 tbsp chana dal
- 1/2 tbsp urad dal
- 1 dry chili
- 1/8 tsp hing
- 10-12 garlic pods, crushed
- 1 sprig curry leaves
-
To finish
- 1/2 cup tiny cucumber cubes (dosakaya), de-seeded
Instructions
- Heat 5-6 tbsp oil. Add 75 gms green chilies and fry until they blister.
- Add 3 ripe desi tomatoes, 2 tbsp peanuts, lemon size soaked tamarind, 1/4 tsp turmeric and salt. Cook until the tomatoes turn soft. Let it cool.
-
Grind the tomato, chili and peanut mixture to a smooth paste.
- Heat 2-3 tbsp oil. Add 250 gms chopped long purple brinjals and cook until soft. Let them cool.
- Add the cooked brinjals and a small fist of coriander stems to the smooth paste. Grind coarsely.
-
Heat 4 tbsp oil. Add 1/2 tsp mustard seeds, 1/4 tsp cumin, 1/2 tbsp chana dal, 1/2 tbsp urad dal, 1 dry chili, 1/8 tsp hing, 10-12 crushed garlic pods and 1 sprig curry leaves. Fry well.
- Turn off the flame and add the ground chutney to the tadka. Mix well.
- Combine 1/2 cup tiny de-seeded cucumber cubes. Your Vankaya Dosakaya Roti Pachadi is ready. Enjoy this spicy Andhra roti pachadi with hot rice and ghee.
Leave a comment ×