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.