Coconut Rice with Vankaya Pachadi

Ingredients

• 1 large Brinjal (about 500g, also known as eggplant)
• 1 tbsp Tamarind Paste (or a small lemon-sized ball of tamarind soaked in 1/4 cup warm water)
• 7 pcs Green Chillies (adjust to your spice preference)
• 5 cloves Garlic
• 1 tsp Cumin Seeds
• 1 tsp Salt (adjust to taste)
• 0.5 tsp Jaggery (powdered, optional)
• 2 tbsp Coriander Leaves (finely chopped)
• 2 tbsp Sesame Oil (for tempering)
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal
• 1 tsp Chana Dal
• 2 pcs Dried Red Chillies (broken into halves)
• 0.25 tsp Hing (asafoetida)
• 10 pcs Curry Leaves

Instructions

1. 1

   Roast the Eggplant

   • Wash the brinjal and pat it dry completely. Pierce it in a few places with a knife to prevent it from bursting.
   • Roast the brinjal directly over a medium gas flame, turning it every 2-3 minutes with tongs, until the skin is uniformly charred and the flesh is soft and pulpy. This will take about 10-15 minutes.
   • Once roasted, carefully place the hot brinjal in a bowl and cover it with a lid for 5-10 minutes. This steaming process makes the skin easier to peel.
   • Once cool enough to handle, peel off all the charred skin. Mash the cooked pulp thoroughly with a fork or a potato masher and set aside.
2. 2

   Prepare the Spice Paste

   • In a small grinder jar or mortar and pestle, combine the green chillies, garlic cloves, cumin seeds, salt, and tamarind paste.
   • Pulse or grind them into a coarse, rustic paste. Avoid adding water and do not over-grind; the texture should not be smooth.
3. 3

   Combine the Pachadi

   • In a mixing bowl, add the mashed eggplant pulp and the ground spice paste.
   • Add the finely chopped coriander leaves and the optional jaggery powder. Mix everything together until well combined.