Andhra · Side
Vankaya pachadi
Roasted brinjal chutney
- Energy
- 64 kcal
- Protein
- 1.83 g
- Fibre
- 4.19 g
- Time
- 25 min
Per serving, 103 g.1 Good for lunch or dinner.
One serving gives you
- 13%of the day’s folate
- 17%of the day’s fibre
- 26%of the day’s vitamin K
Nutrition facts
One serving, 103 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy63.8 kcal4%
Carbohydrates
- Carbohydrate5.51 g2%
- Fibre4.19 g17%
- Soluble fibre1.22 g
Fats
- Fat3.53 g7%
- Saturated fat limit0.63 g3% of limit
- Monounsaturated fat1.67 g
- Polyunsaturated fat0.98 g
- Omega-60.94 g12%
- Omega-30.04 g4%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein1.83 g4%
- Histidine35.6 mg6%
- Isoleucine63 mg5%
- Leucine99.8 mg4%
- Lysine72.3 mg7%
- Methionine + cystine32.4 mg5%
- Phenylalanine + tyrosine137 mg16%
- Threonine56.7 mg14%
- Tryptophan15.4 mg7%
- Valine80.3 mg10%
Vitamins
- Vitamin A13.5 µg2%
- Vitamin B10.07 mg5%
- Vitamin B20.11 mg6%
- Vitamin B30.55 mg5%
- Vitamin B50.34 mg7%
- Vitamin B60.09 mg5%
- BiotinNot in the source data
- Folate28.9 µg13%
- Vitamin B120 µg0%
- Vitamin C5.82 mg9%
- Vitamin D0 µg0%
- Vitamin E0.56 mg8%
- Vitamin K14.5 µg26%
Minerals
- Calcium24.5 mg2%
- ChromiumNot in the source data
- Copper0.13 mg7%
- IodineNot in the source data
- Iron0.71 mg2%
- Magnesium24.8 mg7%
- Manganese0.21 mg5%
- MolybdenumNot in the source data
- Phosphorus40.4 mg4%
- Potassium270 mg8%
- Selenium0.49 µg1%
- Sodium limit159 mg8% of limit
- Zinc0.27 mg2%
Ingredients
Weighed raw, for one serving. Telugu name after each.
8 ingredients
- Brinjal - all varieties vankaya90 g
- Groundnut oil palli nune3 g
- Chillies, green - all varieties pachi mirapakaya4 g
- Garlic, big clove vellulli3 g
- Tamarind, pulp chintapandu2 g
- Mustard seeds aavalu0.5 g
- Curry leaves karivepaku0.5 g
- Iodized salt (table salt) uppu0.4 g
Method
About 25 minutes.
- 1
Heat 3 g groundnut oil and fry and red chilli until golden; remove.
- 2
Roast whole 90 g brinjal over a flame until charred and soft; peel and mash the flesh.
- 3
Cool, then grind everything with the tamarind, salt and a little water to a coarse paste.