Kathirikai Pachadi

1. 1

   Step 1

   • a.Roast the eggplant
   • b.Wash and pat dry the eggplant.
   • c.Brush it with a little oil all over.
   • d.Roast it directly over a gas flame, turning frequently with tongs, until the skin is charred and the flesh is completely soft. This takes about 10-12 minutes.
   • e.Alternatively, prick the eggplant and bake at 200°C (400°F) for 25-30 minutes.
   • f.Set aside and let it cool completely.
2. 2

   Step 2

   • a.Prepare the eggplant pulp
   • b.Once cool enough to handle, carefully peel off the charred skin.
   • c.Place the peeled flesh in a bowl, discard the stem, and mash it well with a fork to a coarse texture.
3. 3

   Step 3

   • a.Combine the pachadi ingredients
   • b.In a mixing bowl, whisk the yogurt until it's smooth and creamy.
   • c.Add the mashed eggplant, finely chopped onion, green chilies, and salt to the yogurt.
   • d.Mix everything together until well combined.
4. 4

   Step 4

   • a.Prepare the tempering
   • b.Heat sesame oil in a small pan over medium heat.
   • c.Add the mustard seeds. When they start to splutter, add the urad dal and fry until light golden (about 30 seconds).
   • d.Add the broken dried red chili, curry leaves, and a pinch of hing. Sauté for another 20-30 seconds until the curry leaves turn crisp.
5. 5

   Step 5

   • a.Finish and serve the pachadi
   • b.Pour the hot tempering over the eggplant-yogurt mixture.
   • c.Stir well to incorporate the flavors.
   • d.Garnish with fresh chopped coriander leaves.
   • e.Let it rest for at least 15 minutes before serving to allow the flavors to meld.

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