Steamed Basmati Rice, Tomato Pachadi and Andhra Vankaya Fry

Ingredients

• 4 medium Tomatoes (ripe and roughly chopped)
• 1 medium Onion (roughly chopped)
• 2 tbsp Sesame Oil (for sautéing)
• 3 pcs Green Chillies (slit lengthwise)
• 4 cloves Garlic (chopped)
• 1 inch Ginger (chopped)
• 1 tsp Tamarind Paste (or a small marble-sized ball of tamarind)
• 1 tsp Jaggery (powdered, adjust to taste)
• 0.25 tsp Turmeric Powder
• 0.5 tsp Red Chilli Powder (adjust to your spice preference)
• 0.75 tsp Salt (to taste)
• 0.5 tsp Mustard Seeds
• 1 tsp Urad Dal (split black gram)
• 1 tsp Chana Dal (split bengal gram)
• 2 pcs Dried Red Chillies (broken in half)
• 10 pcs Curry Leaves
• 0.25 tsp Hing (asafoetida)

Instructions

1. 1

   Sauté Aromatics and Tomatoes

   • Heat 2 tbsp of sesame oil in a heavy-bottomed pan or kadai over medium heat.
   • Add the chopped onion, garlic, ginger, and green chillies. Sauté for 3-4 minutes until the onions become soft and translucent.
   • Add the chopped tomatoes, turmeric powder, red chilli powder, and salt. Mix everything together well.
   • Cover and cook for 10-12 minutes, stirring occasionally, until the tomatoes are completely soft, mushy, and the oil starts to separate from the mixture.
2. 2

   Add Finishing Flavors and Cool

   • Stir in the tamarind paste and powdered jaggery. Cook for another 2 minutes until the jaggery has fully dissolved and the raw smell of tamarind is gone.
   • Turn off the heat and allow the mixture to cool down to room temperature. This is important before grinding.
3. 3

   Grind the Pachadi

   • Transfer the cooled tomato mixture into a blender or grinder jar.
   • Blend to a paste. You can make it completely smooth or leave it slightly coarse for texture, as per your preference. Do not add any water while grinding.

Ingredients

• 500 g Brinjal (Use small, tender purple or green Indian eggplants)
• 4 cup Water (For soaking brinjal)
• 1 tsp Salt (For soaking brinjal)
• 4 tbsp Sesame Oil (Can also use groundnut oil)
• 2 tbsp Chana Dal (For the spice powder)
• 1 tbsp Urad Dal (For the spice powder)
• 1 tbsp Coriander Seeds (For the spice powder)
• 1 tsp Cumin Seeds (For the spice powder)
• 7 pcs Dried Red Chilies (Adjust to your spice preference)
• 2 tbsp Dried Coconut (Grated or desiccated)
• 1 tsp Mustard Seeds (For tempering)
• 4 cloves Garlic (Lightly crushed)
• 1 sprig Curry Leaves (About 10-12 leaves)
• 0.25 tsp Hing
• 0.5 tsp Turmeric Powder
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Brinjal

   • Wash the brinjals thoroughly. Pat dry and chop them into 1-inch cubes.
   • In a large bowl, combine 4 cups of water and 1 tsp of salt. Immediately add the chopped brinjal pieces to this salted water.
   • Let them soak for 15 minutes. This crucial step prevents discoloration and removes any bitterness.
2. 2

   Make the Spice Powder (Karam Podi)

   • Heat a small, heavy-bottomed pan over low-medium heat. Add the chana dal and urad dal.
   • Dry roast, stirring continuously for 3-4 minutes until they turn light golden and aromatic.
   • Add the coriander seeds, 1 tsp of cumin seeds, and dried red chilies. Roast for another 1-2 minutes until the spices are fragrant.
   • Turn off the heat. Add the dried coconut and toss for 30 seconds in the residual heat of the pan.
   • Transfer the roasted ingredients to a plate and allow them to cool completely. Once cool, grind them into a coarse powder in a spice grinder or blender. Set aside.
3. 3

   Sauté the Brinjal