Brinjal Pachadi

Brinjal Pachadi is a traditional condiment prepared in Pondicherry. This recipe has been passed on from my grandmother to my mother and now to me. This is usually served long side with mutton asathu (coconut) curry or fish asathu or any type of curry made with coconut.

Brinjal Pachadi

No. of Serving : 6

Ingredients

Brinjal - 200 gms

Onion - 1 medium

Tomato - 1 medium

Tamarind paste - 1 tsp thick paste

Salt to taste

Oil - 2 tsp

For tempering

Mustard seeds - 1 tsp

Urad dal - 1 tsp

Red chilli - 2

Green chilli - 2

Curry leaves - few

Preparation Method

1. In a kadai, heat oil and add mustard seeds, when the seeds begin to crackle add urad dal and fry till the dal turn golden brown; then add red chilli, green chilli and curry leaves.

2. Then add chopped onion and sauté till it turns translucent.

3. Then add chopped brinjal and sauté for 5 minutes, then sprinkle water and cook till the brinjal is half done.

4. Then add chopped tomato and cook till the brinjal and tomatoes are completely cooked.

5. Add tamarind paste and boil for another 5 minutes.

6. Garnish with coriander leaves.