14 VANKAYA PACHADI

Katharikkai/Brinjal/Badhanekayi/Vankaya Pachadi 

 

Brinjal - 5 or 6 medium size 

Tamarind - Half lemon size 

Sambar Powder  or Pulusu Powder - 1 tbsp 

Jaggery - 1 tbsp 

Salt as needed 

Onion - 1 small red onion or Pearl/small onion(shallots) - 6 or 7 sliced 

Grated coconut - 2 or 3 tbsp 

Curry leaves - few 

Mustard seeds - few 

Urad dhal - few 

Gingelly oil - 3 tsp 

 

There are lot of versions of pachadi and this pachadi is very different and very common in my house/native served with rice. The preparation is very easy and the taste of brinjal cooked with tamarind pulp and jaggery is really good.

Wash and cut brinjal into cubes. Best brinjal that goes well for this pachadi are the white varieties known as Thai Brinjal here. The other one is the mullu(thorned) brinjal, that has small thorns on it. Take the brinjal in a vessel. Add tamarind pulp(soak the tamarind in water for 30 minutes and squeeze out water a dilute one with about 2 cups of water). Also add salt and the powder. Cook till it is soft but not mushy. Also add jaggery. Once done remove and keep aside. 

Place a kadai/frying pan and heat oil. Add mustard seeds, urad dhal, curry leaves. Wait for few seconds and add onion(best taste will be given by small onions). Fry till nice brown and add the cooked brinjal. Check for salt and add more if needed. Finally add the grated coconut and mix well. Remove and serve with rice. Will also taste good with chapathi/roti's.