Thursday, February 10, 2011

Eggplant Pachadi

Serves 4.

Category - Side / Lunch / Dinner

Eggplant - 50g (about 2Nos. I prefer the small round purple ones)
Onion - 1/2 (Finely chopped)
Curd - 5tbsp (thick and whisked)
Salt to taste
Red Chilli powder - 1/2tsp
Jaggery - a small piece
Tamarind paste - 1/4tsp
Green Chillies - 1No.(Slit lengthwise)
Mustard seeds - 1tsp
Oil - 2tsp
Coriander leaves - 1tsp chopped (Garnishing)


Wash and pat dry the eggplants, now roast them directly on the stove top till the skin turns slightly brownish black.

You could use a microwave also, place the eggplants in a bowl and cook for 8 mins.

Once the eggplants are done with roasting, peel the skin and dice the eggplant into tiny bite size pieces and keep aside.

In a wok heat the oil, add the mustard seeds, then add in the onions and fry till transparent. Now add the green chillies then eggplant and fry for a minute. Then add salt, red chill powder, tamarind paste, 3tbsp of water and Jaggery combine quickly and stir continuously for 5 to 8 mins. Put off the heat and keep aside.

Once the fried mixture cools slowly add in the curd and mix throughly. Lastly garnish it with coriander.

You can serve this with White rice or you can eat it as a side also. Tastes good for chapathis / Stuffed paratas too :)