Just an easy recipe. There are two methods to prepare this pachhadi and I’m sharing both the methods here. My mother’s sister ,periamma , I have already mentioned about her in ” my blogging journey ” used to prepare this with padavedu brinjal. As far as I know they are the best brinjals . one can identify these brinjals with the bright purple color and spiky calyx. Let me five you the recipe.
- 1/2 kg brinjals
- 1 cup very fine chopped shallots
- 1 tbsp finely chopped ginger
- 2 tbsps finely chopped green chillies ( remove the seeds )
- 1/2 a tsp asafoetida
- A pinch of turmeric
- 2 tbsps of tamarind pulp
- 1 tsp oil ( sesame oil)
- 1 tsp mustard seeds
- 1/2 a tsp cumin seeds
- 1 tsp broken black gram
- Few curry leaves
- Coriander leaves chopped
- Salt as per taste/ 1 tbsp
- 1 tsp of lemon juice
Wash and chop the brinjal to small pieces.
In a pressure pan ,add the brinjals, onion, green chillies, ginger and the tamarind pulp add half a cup of water and pressure cook .
One whistle is enough , sometimes when I get the padavedu brinjals I cook these in ordinary pans.
Allow the cooker to cool , open and mash the cooked brinjals. This should not have more water, excess water you can discard or use it for other purpose .
Now, in a fry pan , heat oil ,add mustard seeds , cumin, broken black gram, asafoetida ,turmeric powder and curry leaves .
Let this splutter and add the tempering to the the mashed pachhadi.
Garnish with coriander and a tsp of lemon juice.
You can have this with steamed rice or jowar ka roti ( baakri ).
Search my page for jowar roti for the preparation.
For this method we need the bigger variety of brinjal ( you can prepare with the regular one also ).
Fire cook the brinjals on the gas stove , that is you have to burn the brinjal in the fire until the outer skin turns black and starts peeling .
Once the brinjaks are burnt , immerse into cold water.
Peel the skin ,collect in bowl ,add salt , finely chopped onions ,green chilies , tamarind pulp , turmeric, assfoetida,,ginger , lemon juice and coriander .
Mix well and serve , no need to season with oil and mustard seeds.
You can add 1/4 tsp of cumin powder , just for the flavour of cumin .
This is without oil and tastes slightly different .