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Eggplant in Yogurt

15 May

Vankaya Perugu Pachadi

Eggplant in yogurt is one of recipes from eggplant recipe galore. Eggplant is cooked with onion and tamarind extract and finally added to whisked yogurt. This recipe is slightly tangy and sweet with enough heat. Chinese eggplant is used because of its thin skin and delicate seeds.
Makes: 3 – 4 Servings


Chinese Eggplant 1 small
Green Chiles 2 small
Onion 1 small
Yogurt 1 1/2 Cup
Tamarind 1 inch sized ball
Turmeric Powder a pinch
Cumin Powder 1/2 tsp
Red Chile Powder 1/4 tsp
Cilantro few sprigs
Salt to taste


Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 3
Curry Leaves 6
Oil 1 tsp

Method of preparation:

Wash, remove ends and chop eggplant into 2 inch long thin pieces.
Remove stems, wash and slice the green chiles.
Peel and finely chop the onion.
Wash and finely chop cilantro.
Soak tamarind in few tablespoons of water for sometime and extract all the juice.
Whisk yogurt in a mixing bowl and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add onion, green chiles and salt.
Fry for a minute and add eggplant, tamarind extract, cumin powder and turmeric powder.
Once eggplant turns soft and cooked, remove from heat, cool and add to above yogurt bowl.
Mix thoroughly and adjust the seasoning if required.
Garnish with fresh cilantro and serve with rice or roti.
Notes: Make sure eggplant is thoroughly cooked before removing from heat.

Suggestions: If the dish is too sour, reduce the amount of tamarind next time or add more yogurt.
Variations: Roast the eggplant on stove top and use the pulp instead of the cooked eggplant pieces.
Other Names: Vankaya Perugu, Dahi Baingan, Eggplant Raita.