Kothimira/Cilantro 2 bunches
Tamarind small gooseberry size
Green chilies 3
Salt as required
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Chana dal 1 tsp
Urad dal 1 tsp
Red chilies 2
Oil 1 tsp
If you are using gas stove apply oil to the eggplant and directly keep the eggplant on the burner.
Once it gets smoky on one side turn to the other side and repeat the process. Doing so ensures even cooking of eggplant.
Once done then remove from flame and let it cool down. Peel the skin .
For people who have electric stoves we can smoke the eggplant by cooking it in oven. Make vertical slits on the eggplant.
Grease the eggplant with oil. Take a oven tray and place the eggplant in it.
Bake in oven for 45 minutes turning the eggplant every 15 minutes for even cooking at 400 degree farenheit.
Peel the skin and mash with fork .
2)Now in a pan, put some oil once hot add the green chilies and coriander leaves. Saute for 3-4 minutes.
Turn off heat and cool them.
3) Now grind the eggplant , green chilies, coriander with salt and tamarind.
By adding little water(2 tsp). We can grind it into coarse paste or smooth depending on the texture we want.
4)Now in the pan take some oil, once hot add the mustard seeds let them splutter then add the cumin seeds, chana dal and urad dal . Saute till they turn golden brown. Finally add the red chilies and saute for 1 minute. Turn off the heat and once they cool down add to the pachadi.
SERVE WITH RICE AND SAMBAR/RASAM