Tuesday, 30 March 2010

Badanekaayi/Brinjal/Aubergine Pachadi






Ingredients:
Aubergine-1 big
Corianderseeds/dhaniya-2tbsp
cumin seeds/jeera-1tsp
Green chillies-3-4
Ginger-one inch piece
Garlic-2 cloves
Turmeric-pinch
Tamarind juice-1tbsp
Salt to taste
Oil-1tsp


Tempering:
Oil-1tsp
Mustard seeds-1/2tsp
Jeera-1/2tsp
Dry red chillies-2
Curry leaves-4-5


Method:
Wash and chop the aubergine into medium pieces.
Heat a oil in a pan, add dhaniya,jeera, greenchillies,ginger,garlic,fry until
they are light brown in colour,take out and leave to cool.
In the same oil fry Aubergine with turmeric unti soft,and leave to cool.
Grind aubergine,fried ingredients along with tamarind and salt into fine paste using little water.
Heat a oil in a pan,add mustard,cumin,dry chillies and curry leaves, when they begin to splutter,add to the pachadi.
Serve with steaming rice and ghee or chappatis.


Note:You can mix this with yoghurt and serve.





This chutney is being sent to CWS-Coriander Seeds event ! hosted by Radhika and Started by Priya'
Post a Comment