Spicy Eggplant Pickle, known as Vankaya Pachadi in Telugu, is a beloved staple in many homes across Andhra Pradesh and Telangana in South India. Traditionally, families prepare large batches of pickles to store for months, since preserving vegetables in oil and salt has been part of the regional food culture for centuries. In Andhra cuisine especially, pickles—called ooragaya - aren’t just condiments; they’re an essential part of daily meals.
This recipe was originally made with small, tender purple brinjals that grow abundantly in local farms, but you can use regular globe eggplants without losing the rich taste. The pieces are cooked down with tangy tamarind, red chili powder, and freshly roasted spices, then submerged in sesame oil to develop a deep, complex flavor as they sit.
Beyond taste, many people believe pickles aid digestion because the spices and oil stimulate appetite and help balance heavier foods like rice and dal. They also reflect a practical approach to cooking - using preservation techniques passed down through generations to make sure seasonal produce can be enjoyed all year long. In many Andhra households, no meal feels complete without a little spoonful of something spicy and sour on the side, and this eggplant pickle is one of the most traditional ways to bring that vibrant kick to the plate.
Spicy Eggplant Pickle (Vankaya Pachadi)
Ingredients
- 500 g eggplant
- ½ cup tamarind pulp soak tamarind in warm water and extract
- 1-3 tbsp red chili powder adjust to taste
- 1 teaspoon fenugreek seeds
- 1 teaspoon mustard seeds
- ½ teaspoon asafoetida powder
- 1 teaspoon turmeric powder
- 3 tablespoon sea salt or to taste
- 1 cup sesame gingelly oil (or groundnut oil)
- 1 tablespoon jaggery / Coconut sugar for mild sweetness
Instructions
- Prepare the eggplant: Wash and dry the eggplant.
- Cut into small cubes (about ½ inch).
- Spread on a clean cloth and leave to air-dry for 1–2 hours so excess moisture evaporates.
- Roast the spices: In a dry pan, roast fenugreek seeds on low heat until they smell nutty. Remove and cool.
- Roast mustard seeds until they start popping. Cool.
- Coarsely grind both into a powder.
- Cook the eggplant: Heat half the oil in a deep pan.
- Add asafoetida and broken red chilies if using.
- Add eggplant cubes and turmeric.
- Cook over medium heat until the pieces are soft and lightly browned, stirring occasionally (about 10–12 minutes).
- Mix the pickle: Let the eggplant cool completely.
- In a large bowl, combine chili powder, ground fenugreek-mustard, and salt.
- Stir in tamarind pulp.
- Add the cooked eggplant and mix well.
- Pour in the rest of the oil and stir to coat everything. Oil should cover the pickle to help preserve it.
- Taste and adjust salt or chili.
- If you like a hint of sweetness, mix in jaggery.
- Store: Transfer to a clean, dry glass jar.
- Leave at room temperature for 2–3 days so the flavors meld.
- Refrigerate afterward. Always use a clean, dry spoon.
Notes
- Drying the eggplant before cooking helps keep the pickle from getting soggy.
- Sesame (gingelly) oil gives the most authentic flavor, but groundnut oil works well too.
- Use gloves if handling lots of chili powder—it can irritate your skin.
- The longer it sits, the more the flavors develop.
- Always use a clean, dry spoon to avoid spoilage.
Recipe Twist Ideas:
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- Extra Heat: Add crushed dried red chilies or a bit of green chili paste.
- Garlic Kick: Stir in a few cloves of roasted or raw garlic for more depth.
- Smoky Flavor: Char the eggplant cubes lightly before mixing for a subtle smokiness.
- Nutty Crunch: Mix in roasted peanuts or cashews before storing.
- Sour Note: Add a splash of lemon juice just before serving for extra tang.
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