Saturday, January 15, 2011

Smoked Eggplant Curd Pachadi

Other name - Sutta Kathirikkai Thayir Pachadi

Prep Time: 10 min

Cooking Time: 20 to 25 min

Serves: 2 to 3

  1. Purple color eggplant (along with stem) - 1 large sized
  2. Fresh thick yogurt - 1 cup
  3. Gingelly oil - 1 tsp
  4. Salt - to taste
For seasoning
  1. Gingelly oil - 2 tsp
  2. Mustard seeds - 1/4 tsp
  3. Split urad dhal - 1/2 tsp
  4. Broken dry red chillies - 2
  5. Asafoetida powder - 1/4 tsp
  6. Turmeric powder (optional) - a pinch
For garnishing
  1. Cilantro (finely chopped) - 2 tbsp
  1. Wash & pat dry eggplant; do not discard the stem.
  2. Apply a tsp of gingelly oil all over the eggplant.
  3. Using a sharp knife make random slits on all sides of the eggplant.
  4. Heat the eggplant directly on the gas stove over medium flame in the small burner.
  5. Keep turning the eggplant repeatedly at regular intervals to ensure even cooking.
  6. The peel of the eggplant gets charred & the liquid oozes out which is a natural process.
  7. Once evenly cooked, the eggplant becomes soft & mushy.
  8. Concentrate on the stem part as its hard & rigid to cook.
  9. Once done, allow to cool & peel gently.
  10. Wash under running water to discard bits of charred peel particles.
  11. Mash using the back part of a ladle or a curd churner or a blender.
  12. Heat oil in a tadka ladle, add mustard seeds & let it splutter.
  13. Add split urad dhal, red chillies, asafoetida powder, saute for few sec; switch off gas.
  14. Add the seasoning to the pachadi along with salt & mix well.
  15. Garnish with finely chopped cilantro.
  16. 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.

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