(Vankaya Pulusu Pacchadi – Telugu Style)
Cuisine / Region: Andhra–Telangana
Type: Side dish / Chutney
Pairs well with: Toor Dal Chutney, Chapathi, Phulka, Dosa
Serves: 3–4
A Small Note on the Roasted Brinjal Gojju
Roasted Brinjal Gojju, known as Vankaya Pulusu Pacchadi in Telugu, is a rustic, flavour-packed chutney made with fire-roasted brinjal, tamarind, and jaggery. The smoky aroma of the roasted brinjal combined with tangy-sweet notes makes this a comforting yet bold accompaniment. It is a wonderful example of how simple ingredients come together to create unforgettable flavours.
Ingredients
Main Ingredients
- Balloon Brinjal / Bhartha Badanekaayi (big black brinjal) – 1
- Tamarind pulp – 3 tbsp (adjust to taste)
- Jaggery – 4 tbsp, dissolved in cold water (adjust to taste)
- Salt – to taste
For Tempering
- Green chillies – 2 to 3 (slit)
- Dry red chillies – 2 to 3 (broken)
- Chana dal – 1 tbsp
- Split urad dal – 1 tsp
- Mustard seeds – 1 tsp
- Cumin seeds (Jeera) – 1 tsp
- Asafoetida (Hing) – a pinch
- Oil – 1 tbsp.
- Curry leaves – 1 sprig
- Coriander leaves – 1 tbsp, finely chopped
Method
- Wash the brinjal and smear it lightly with oil.
- Roast it directly on a high flame, turning frequently until it is evenly charred on all sides.
- Keep aside and allow it to cool completely.
- Once cool, peel off the skin and mash the brinjal well in a bowl.
- Add tamarind pulp, jaggery syrup, and salt. Mix thoroughly by mashing.
- Add slit green chillies to the mashed mixture.
- Heat oil in a pan. Add mustard seeds and cumin seeds; allow them to splutter.
- Add chana dal, urad dal, dry red chilli pieces, curry leaves, and coriander leaves.
- Add a pinch of asafoetida to the tempering.
- Pour the hot tempering over the mashed brinjal mixture and stir well.
Tips & Serving Suggestions
- Adjust tamarind and jaggery to balance tanginess and sweetness.
- Tastes best when allowed to rest for 10–15 minutes before serving.
- Excellent side dish for chapathi, phulka, dosa, or steamed rice with ghee.
Why We Love This Recipe
- Smoky, bold, and deeply comforting
- Uses minimal ingredients
- A classic example of traditional home-style cooking
- Naturally vegan and gluten-free
About the Contributor
Priyamvada hails from Nellore in Coastal Andhra Pradesh and has been based in Bangalore since 1985. Deeply connected to traditional home cooking, her culinary journey is rooted in family recipes passed down through generations.
This particular recipe comes from her mother-in-law—a timeless, traditional preparation that is simple to make, full of flavour, and one she often turns to as comfort food.
Her passion for cooking led her to become a chocolatier in 2003, specialising in homemade and handcrafted chocolates. This journey inspired her and her sister to start their boutique venture, Giftmili, where they create handcrafted couverture chocolates and organic aroma candles made using soy wax and beeswax.
Priyamvada also conducts hands-on workshops in traditional cuisine, chocolate making, and candle making, keeping age-old skills alive while sharing the joy of mindful, handmade creations.
Follow the journey on Instagram Gift Milicom.