Prep Time: 10 min
Cooking Time: 20 to 25 min
Serves: 2 to 3
- Purple color eggplant (along with stem) - 1 large sized
- Fresh thick yogurt - 1 cup
- Gingelly oil - 1 tsp
- Salt - to taste
- Gingelly oil - 2 tsp
- Mustard seeds - 1/4 tsp
- Split urad dhal - 1/2 tsp
- Broken dry red chillies - 2
- Asafoetida powder - 1/4 tsp
- Turmeric powder (optional) - a pinch
- Cilantro (finely chopped) - 2 tbsp
- Wash & pat dry eggplant; do not discard the stem.
- Apply a tsp of gingelly oil all over the eggplant.
- Using a sharp knife make random slits on all sides of the eggplant.
- Heat the eggplant directly on the gas stove over medium flame in the small burner.
- Keep turning the eggplant repeatedly at regular intervals to ensure even cooking.
- The peel of the eggplant gets charred & the liquid oozes out which is a natural process.
- Once evenly cooked, the eggplant becomes soft & mushy.
- Concentrate on the stem part as its hard & rigid to cook.
- Once done, allow to cool & peel gently.
- Wash under running water to discard bits of charred peel particles.
- Mash using the back part of a ladle or a curd churner or a blender.
- Heat oil in a tadka ladle, add mustard seeds & let it splutter.
- Add split urad dhal, red chillies, asafoetida powder, saute for few sec; switch off gas.
- Add the seasoning to the pachadi along with salt & mix well.
- Garnish with finely chopped cilantro.
- Serves as the best accompaniment with steamed rice, vathakuzhambhu & thenga thogayal.
- In absence of the stem, pierce a fork in to the eggplant & use it as a handle during the smoking process.