Brinjal (Katharikai) tastes great in a lot of Indian dishes, especially in this pachadi. When eaten with idiyappam, idli or dosa, this dish is one you won’t be able to resist.
Add vegetables and cook 
Mash dhal and veggies 
Pour in tempering 
Katharikai Pachadi
Brinjal tastes great in a lot of Indian dishes, especially in this pachadi. When eaten with idiyappam, idli or dosa, this dish is one you won't be able to resist.
Servings: 6
Ingredients
- ½ cup moong dhal
- 3 katharikai/brinjal (chopped)
- 1 potato (finely chopped)
- ⅓ cup onions (chopped onion)
- ¼ cup tomatoes (chopped) (I quartered 6 grape tomatoes)
- 7 green chilies (adjust to taste)
- 1 small marble sized tamarind (soaked in ½ cup water)
- ¼ tsp turmeric powder
- 2-3 cups water
- 2 tbsp oil
- 1 tsp mustard seeds
- ½ tsp urad dhal
- ¼ tsp methi seeds
- ⅛ tsp asafoetida (also known as hing or perungayam)
- 2 dry red chilies
- 6 curry leaves
- 2 tbsp cilantro
- salt to taste
Instructions
- Dry roast moong dhal in a pressure cooker for 2-3 minutes on medium flame. The dhal should be aromatic. Set aside and cool.
- Wash the dhal and put it back in the pressure cooker.
- Add 1½ cup water, chopped brinjal, onion, tomatoes, green chilies, turmeric powder, 1 tsp oil and salt.
- Cook for 1 whistle. When the pressure is released, mash the dhal and vegetables.
- Add tamarind extract and check for spice and salt. Adjust as needed.
- Pour in remaining water as required. Boil for 4-5 minutes.
- In a separate pan, add 2 tbsp oil.
- Once hot, add mustard seeds, urad dhal, methi seeds, asafoetida, and red chilies.
- Once mustard seeds crackle, remove from heat and add to pressure cooker. Add curry leaves and cilantro too.
- Boil for 2 minutes and serve hot with idli, dosa or idiyappam.
