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Tuesday, April 20, 2010

Vankaya Perugu pachadi (Brinjal Raitha)

This is a dish that I do very often. It is so easy to make, it comes very handy when I don't have a lot of time to spend in the kitchen. Brinjal used to be my least favorite vegetable while I was growing up. My mother used to make a koora which is the only way I used to eat brinjal. I will share that recipe later. But now, after coming here, lot of things changed and my choice of vegetables is one of them. Its my husband's favorite too, so how can I stay away any more.


1. One big brinjal
2. 1 inch piece of ginger
3. 4-5 green chillis
4. 1.5 cups of curd (plain yogurt)
5. Cilantro to garnish

For tadka:
1. Mustard seeds
2. Cumin
3. Asafoetida
4. Curry leaves
5. 2 tbsp of oil


Wash and wrap the brinjal in aluminium foil. Place it in a preheated oven and let is cook in the foil for about 30 minutes at 350 degress. When you try to take it out, it will feel very soft, that is how you know it is done. Allow it cool, chop off the top and peel the skin. Meanwhile grind the ginger and green chillis into a paste with some water. Do the popu with mustard, cumin, asafoetida and curry leaves in oil. Add the ginger/green chilli paste to the oil and fry for a minute. Now add the brinjal and mash it in the pan itself with a masher or the spoon. You can even mash it before added it to the pan if you want.

Let all the ingredients get incorporated in the pan in low to medium heat for about 3-4 minutes. Now allow it to cool. Add beaten curds, mix well. Garnish with chopped cilantro.

Notes: In case you find that the brinjal is still hard when you start peeling, just chop it into small pieces and when you have it in the pan, just fry a bit longer. You can add more curd if you are going to eat with rice or less if you are going to eat with chappathi or roti.

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