Yesterday I saw this small brinjals at Indian store, first came in my mind is this Thayir Pachadi. The eggplant is usually roasted on an open flame, if you don’t have gas stove , you can baste the eggplant with oil and bake in the oven till the skin gets roasted.
Medium size brinjals - 2 no
Oil to baste – ¼ tsp.
Chopped green chillies – 4 no
Grated ginger – 1tsp
Yogurt - 1 cup
Salt to taste
Oil – 1 tsp.
Mustard seeds – 1/2 tsp.
Cumin seeds – 1/2 tsp.
Asafetida – a pinch
Curry leaves – 4 or 5
Chopped Cilantro – 2 tbsp. – for garnish
- Pierce a fork or a knife into the vegetable and roast it in the flame.
- Once cool, discard the skin and mash the eggplant. Whip the yogurt well.
- Add the yogurt, ginger, green chilies and salt to mashed eggplant and mix well.
- Heat the oil for tempering; add the mustard seeds to it, when it begins to splutter, add the cumin seeds to it. Add curry leaves and Asafetida as well.
- Pour this into the eggplant-yogurt mix.
- SuttaKaithrikkai Pachadi is ready
- Garnish with cilantro and serve as a side with rice, especially kathambha satham.
For Oven Use::
- Preheat the oven to 400F. Place the brinjals on a baking sheet and brush the skin with the oil. Let it bake till the skin becomes all wrinkly and roasted, for about 10-15 mins. Take it out of the oven and let it cool.