Brinjal (eggplant) pachadi
7:43 PM - Posted by Lois Tryphena - 5 comments
Ingredients:

Brinjal (eggplant) - 1lb (chopped)
oil - 2tbsp
Mustard - 1/4 tsp
Cumin - 1/4 tsp
Curry leaves - 5
Chili powder - 1tsp
Coriander powder - 1tsp
Onion - 1
Tomato - 1
Ginger garlic paste - 1tsp
Tamarind paste - 1tsp

For the Paste:
Peanuts - 1 tbsp
Sesame seeds - 1/2 tsp
Coconut - 1tbsp

method:
  • Dry roast the ingredients in the paste section, and grind it into a fine paste by adding little water.
  • Heat oil in a pan add mustard, cumin, curry leaves and onions, fry well until the onions are translucent.
  • Add the ginger garlic paste, tomatoes and cook until the tomatoes are mushy, now add the eggplant, water and tamarind paste.
  • Cook the eggplant until tender.
  • Dump in the ground paste and fry well until the oil oozes out
Serve this with briyani, fried rice.


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5 comments:

    Rebecca A Emrich said...

    Oh teh picture looks good enough to eat, and as always it looks easy to make.

  1. ... on August 12, 2009 at 8:32 PM  
    2. Lois Tryphena said...

    Thanks Rebecca, Keep visiting my blog.

  2. ... on August 12, 2009 at 8:53 PM  
    3. Lois Tryphena said...

    I'm sure you will love it if you like Indian cuisine.

  3. ... on August 13, 2009 at 10:04 AM  
    4. Anonymous said...

    Glad to have found your blog. I've been working on Indian cooking (vegetarian - no eggs) for the last year off and on. I will try some of your recipes.

    Thanks,
    Jerri

  4. ... on February 7, 2010 at 3:56 PM  
    5. Anonymous said...

    Glad to have found your blog. I've been working on Indian cooking (vegetarian - no eggs) for the last year off and on. I will try some of your recipes.

    Thanks,
    Jerri

  5. ... on February 7, 2010 at 3:58 PM  
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