I have mentioned on several occasions that I love eggplant. It is such a versatile vegetable that literally hundreds of dishes are possible. Eggplant has a taste of its own. But it readily absorbs the taste of all the masalas that are added to the dish. This is fascinating since it becomes easy to create hundreds of different tastes using the same vegetable. My blog should feature quite a few.
A few days ago, I was in the mood for a dosa for breakfast. But I was bored with the same chutneys that we tend to make with dosas. So I decided to try out a pachadi using eggplant. This a versatile dish and can be served at breakfast and also at lunch. I was delighted since it is one of my favourite vegetables. The dish turned out so well that I have decided to repeat it often. This spicy pachadi (not chili hot) was the perfect accompaniment to the bland doss. For me, it’s the perfect way to start the day!

Ingredients
500 gms eggplant (use any variety)
4 green chilis
3 tomatoes, chopped
A small ball of tamarind, juice extracted
1 tsp black pepper
10 cloves garlic
1/2 tsp cumin seeds (sabut jeera, jeeragam)
25 gms sesame paste (til, ellu), roasted and ground with a little water
A pinch of fenugreek seeds (sabut methi, venthiyam)
1 1/2 tsp coriander powder (dhania powder, kothamalli podi)
1 1/2 tsp red chili powder
1 sprig curry leaves
Unrefined salt to taste
Method
Wash and dry the eggplant well
Remove the stem and slit it through the centre (do not cut it through)
Heat a wok and add water
Add the eggplant to the water
Meanwhile, heat another wok
Add pepper corns, cumin seeds, fenugreek seeds, green chilis, garlic cloves and curry leaves
Keep flame on sim and roast these ingredients – sprinkle a little water if necessary
Add the eggplant from the boiling water
Add salt
Roast for a couple of mintues
Add the tomatoes
Mix well
Cover the wok and let it cook on sim for about 10 minutes
Once the eggplant is cooked, add the coriander and chili powders
Mix well
Add the tamarind juice and let it cook for about 5 minutes so that the raw smell of the tamarind is not evident
Cover and cook for a minute more
Add the sesame paste and mix well
Cover and cook for another couple of minutes more
Remove from flame and serve hot or at room temperature
Serve with steamed red/brown/millet rice or Indian flat breads
Enjoy!