Sunday, August 1, 2010

Indian Cuisine: Brinjal Pachadi

Posted by The 4 Chiquez at 8:35 AM


Ingredients:

1 large brinjal, preferably white or else purple
1 onion, finely chopped
1" ginger, finely minced
2 tomatoes, finely chopped
2 green chilles, finely chopped
pinch of turmeric powder
1 tbsp finely chopped coriander leaves
salt to taste

Poppu/Tadka/Tempering:
1/2 tsp Mustard Seeds
1/2 tsp Cumin Seeds
1/4 tsp Asafoetida or 2-3 crushed garlic flakes
1-2 dry red chillies, tear and de-seed
10- 12 curry leaves

Method:
  1. Grease the brinjal with oil and toast over low heat. To ensure even cooking rotate the brinjal.
  2. Remove from flame sprinkle water and leave aside to cool for 8-10 minutes. Peel the skin and mash the pulp with a fork and keep aside.
  3. Heat oil a vessel, add the mustard seeds and let them splutter. Add the cumin seeds and urad dhal and let the dhal turn red. Add red chilles, ginger, asafoetida or garlic flakes and curry leaves, fry for a few more seconds. Don't burn them. Add chopped onions and saute them for 3 minutes. Add turmeric powder and combine.
  4. Add the chopped tomatoes and salt and cook for 6-7 minutes till they are soft. Add the mashed eggplant and combine well. Cook for 3-4 minutes.
  5. Garnish with chopped Coriander Leaves. Serve with rice or roti.





 

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