Roasted eggplant pickle (vankaya bajji)

Main Dish
2 servings
10 min
25 min
Very Easy
This is a favorite of pickle with eggplant which is so aromatic and delicious.


Number of serving: 2
1 big, plump Eggplant, washed well

4 or 5 dry Red Chilies or Green Chilies

1 Tomato, chopped

Handful of Cilantro Leaves, chopped

Some Curry Leaves

½ tsp Mustard Seeds

¼ teaspoons Cumin Seeds

½ teaspoons Bengal Gram (Pachi Senagapappu, Chana Dal)

½ teaspoons Black Gram (Minappappu, Urad Dal)

¼ teaspoons Asafetida (Inguva, Hing)

A pinch of Turmeric Powder

1 teaspoons Tamarind Pulp

2 teaspoons Oil

Salt to taste


  • Place the eggplant on top of a stove with medium flame and roast till the skin becomes soft and mushy.
  • Turn the eggplant to all sides to roast it equally on all sides.
  • Pierce the eggplant with a fork or knife at different places, as it helps the air from the eggplant to escape without exploding in the MW.
  • Then place it on a MW-safe plate and microwave for 4 minutes on high and then flip it over and run the MW for another 2 minutes or until the eggplant feels soft and mushy when squeezed gently.
  • Place the eggplant (again after piercing it with a fork or knife) on a baking sheet and bake at 350F for 15 minutes or until eggplant appears to be soft and mushy.


Roasted Eggplant Pickle (Vankaya Bajji), photo 1Roasted Eggplant Pickle (Vankaya Bajji), photo 2Roasted Eggplant Pickle (Vankaya Bajji), photo 3


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