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Eggplant Pachadi

Eggplant with tamarind

Recipe by Mrs.Soujanya Hariprasad of Santa Clara, US

Ingredients vegetarian 4 servings


    • 1 big Eggplant (Brinjal)
    • 1 cup chopped Onion
    • 1/2 cup chopped Tomato
    • 1/4 cup Tamarind pulp
    • 2 tblsp Jaggery
    • 1 tsp Curry powder
    • 2 tsp Vegetable Oil
    • a pinch of Asafoetida (hing)
    • 1 tsp Mustard seeds
    • 1 tsp Cumin seeds (jeera)
    • 1 tsp Channa dal
    • 1 tsp Urad dal
    • 4-5 Curry leaves
    • 2 Green chillies (slit lengthwise)
    • Salt to taste
    • Cilantro for garnish

    Directions

    1. Apply Oil to the Eggplant & roast it over flame. To get a even roasting, keep rotating the Eggplant. Once completely roasted, put in a plate & cover with a bowl. Remove the skin & mash it well.
    2. Heat Oil in a kadai, add Mustard seeds, Jeera & Hing. Once the seeds crackle, add Chana dal, Urad dal, Green chillies & Curry leaves.
    3. Add Onion & fry till soft. Add Tamarind pulp & Jaggery. Mix well.
    4. Add Tomato & mix well for 2 mins. Add Curry powder, mashed Eggplant & Salt.
    5. Remove to a serving bowl. Add Cilantro on top & serve hot with steamed Rice or Chapati.

    Comments

    N.ANANTHA PADMANABHAN

    Nice receipe. I love it. Instead of red chilli pdr better add chopped green chilli

    N.ANANTHA PADMANABHAN

    Nice receipe. I love it. Instead of red chilli pdr better add chopped green chilli

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