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Tuesday, July 12, 2011

Roasted eggplant curry/vankaya pachadi/kathrikai Thuvaial

One more dish with brinjal.The big round ones are mostly used for recipes which call for roasting them on stove top,peeling the skin off and using the pulp. I watched this recipe in a local telugu channel in Hyderabad and was very much interested to prepare the same and taste it.It is a Pachadi/thuvaial and not a pickle for storing.This goes as a best side dish for rotis. There is no cooking process except for roasting the brinjal and tempering in the end.All other ingredients go in raw form into it and that makes this unique and tasty dish.
So this is not a NILUVA(preserved) pachadi.I made this couple of times,trying with small brinjals and roasting in microwave oven.This time I got big ones and tried it roasting in the  preheated oven and found it just like the ones roasted on stove top.It was easier to peel off the skin and the pulp was very evenly cooked.


Big round brinjal4 no
Onion (chopped)3 tsp
Tamarind1/2 lime size
Garlic4 cloves
Red chilli powder1/2 tsp
Coriander leaves1/2 bunch

For tempering:

Mustard seeds1/2 tsp
Udith dal/black gram1/2 tsp
Chena dal/ split chick pea1/2 tsp
Red chilli2 no
Green chilli (slit)4 no

Apply oil to brinjal and roast direct over stove flame or in a preheated oven for 35 to 40 minutes.
Remove skin and mash the pulp and keep aside.
Combine tamarind (soaked in just enough water),onion pieces,red chilli powder,peeled garlic,coriander leaves in a mixie jar and coarsely grind adding salt.Finally add brinjal pulp and mix well.
Heat oil add mustard seeds.When it splutters, add chena dal/split chick pea,udith dal/black gram,red chilli and slit green chillies and fry.Add this to ground paste.
Fried udith dal vathal/vadiyalu can also be mixed with this and had for different taste.


  1. Hema, I love this thogayal with vethakozhambu and shootappalams :) looks lip-smacking good!!! YUM

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