1 small eggplant
Cut eggplant into inch square cubes. Wash in about a cup and a half of water, add tamarind paste and eggplant.
3 to 4 green chilies
3 tablespoons coconut
1 teaspoon tamarind paste
1/2 teaspoon mustard seeds
a little jaggery/sugar
turmeric and salt to taste
a little mustard seeds
Add turmeric, salt and cook on low heat till done.
Grind coconut, green chilies, 1/2 teaspoon mustard seeds and stir into cooked squash. Can wash out blender and add this water too.
Let mustard seeds splutter in oil add fenugreek, red chili, curry leaves and in a couple of minutes pour onto pachadi.
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