A smoky, tangy, mildly spicy chutney made with sautéed or roasted brinjals. Perfect for rice with ghee, dosa, idli, or chapati.
Ingredients
Method
- Take a wide saucepan and add some oil.
- Add chopped brinjal pieces.
- Then, add the chopped onions, tomato, and chillies to the pan and sauté.
- Now, add a Tsp of salt to the pan and mix it in.
- Close the lid of the saucepan and let the brinjals cook for about 10 minutes on a low flame.
- Finally,add the chopped coriander leaves and mix well.
- Let the mixture cool down. Once cool, empty the contents into a mixer jar and grind it into a fine pachadi.
- Add the mustard seeds and urad dal to a tempering pan and then add oil.
- Let them crackle and pop. Now, add curry leaves and asafoetida powder to the pan one after the other.
- Finally, add the tempering to the ground pachadi and mix well.
- Empty the pachadi into a bowl. Your pachadi is ready to be served!
