Vankaya Pappu: Andhra Style Eggplants Cooked in Lentil

I love the blend of tanginess, and flavors of Andhra food. Most of their dishes contain tamarind, fenugreek and a bit of jaggery which creates a wonderful flavor. I had read about this dish called Pappu Vankaya ( Eggplants cooked in lentil) a long while back but got down to making it today for lunch. It was simply awesome. The garlic and coriander leaves added in the end add a characteristic touch to it. Though the original recipe demands the use of Toor dal, I’ve added a mix of Toor and Chana dal for the same and the taste was just as good.

  • 1 cup Toor dal
  • 250 gm eggplants
  • 2 green chilies
  • 1 Onion
  • 4-5 pods of garlic
  • 2 Tomatoes
  • 1 small lemon sized ball of tamarind
  • 1 handful of coriander leaves
  • Salt
  • ½ tsp Turmeric powder
  • 1 tsp oil/ghee for tadka
  • 1 string of curry leaves
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds


  • In a pressure cooker heat some oil, add mustard and cumin seeds
  • Once it crackles, add chopped onion and green chilies
  • Add chopped tomatoes, crushed garlic, tamarind juice, chopped eggplants and toor dal
  • Add salt and turmeric and pressure cook till all ingredients are well blended
  • Garnish with coriander leaves and serve with hot rice

Preparation time: 20 minutes

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