Anai Pachadi

(1 vote)

1 small 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
For Seasoning:
a little mustard seeds
fenugreek
red chili
curry leaves
oil

Cut eggplant into inch square cubes. Wash in about a cup and a half of water, add tamarind paste and eggplant.

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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