Andhra Style Fire Roasted Eggplant Pachadi

 

Ingredients

1 big eggplant approximately ¼ kg

Tomato 1

Peanuts ¼ cup

Oil 5-6 tbsp

Jeera ½ teaspoon

Dhaniya ½ teaspoon

Red Chillies 6

Tamarind a small lemon size

Garlic pods 6

Green Chillies 2

For Seasoning:

Mustard

Channa Dal

Urad Dal

Red Chilli

Jeera

Curry leaves

Turmeric

Salt

Method:

Wash and apply oil on eggplant and roast on direct fire all around on a low flame and keep rotating. Roast till almost soft for about 10 minutes.

Cool it and remove the skin and mash the eggplant.

Tip: You can even put the eggplant directly in a bowl of water to cool it.

Heat a pan and dry roast the peanuts. Transfer to the mixer.

In the same pan, heat oil, Add Jeera, Dhaniya, Red chillies, Green chillies, Garlic, Tamarind, Turmeric, and sauté.

Add Tomato and Salt and fry for couple of minutes till tomatoes are soft.

Transfer all this to the mixer and grind along with peanuts.

Heat oil in the same pan, add all the ingredients under seasoning,

Add mashed eggplant and if eggplant is not cooked properly, close the pan and cook it thoroughly.

Once cooked, Add the ground paste, mix well and check for salt and simmer till oil floats – about 5-6 minutes.

Serve with hot rice or even with chapathi/dosa.