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Eggplant Roti Pachchadi
Credit:
Gentl + Hyers
Recipe Summary
prep: 20 mins
total: 25 mins
Yield: Makes about 2 1/4 cups
Ingredients
Ingredient Checklist
1/2 teaspoon coriander seeds, such as Diaspora Nandini
1 teaspoon cumin seeds, such as Diaspora Nagauri
1/4 teaspoon fenugreek seeds
Kosher salt (we use Diamond Crystal)
1 small eggplant, or 1/2 large (about 8 ounces)
1/4 cup plus 1 teaspoon vegetable oil
1 small onion, finely chopped (1 cup)
4 to 5 cloves garlic, smashed and peeled
2 medium tomatoes, coarsely chopped (2 cups)
3 to 4 Indian green or serrano chiles, broken in half
1/2 teaspoon ground turmeric, such as Diaspora Pragati
1 teaspoon tamarind paste, such as Tamicon
2 to 3 tablespoons coarsely chopped fresh cilantro leaves
1 teaspoon sugar
1 teaspoon black mustard seeds
2 dried red chiles, such as Diaspora Guntur sannam, broken in half
10 to 12 fresh curry leaves (available at Indian markets)
Cook's Notes
For this recipe, in addition to Diaspora Nandini cumin and Diaspora Nagauri coriander, we used: Diaspora Pragati turmeric ($12, diaspora.com), Diaspora Guntur sannam chiles (whole) ($24, diaspora.com), and Tamicon tamarind paste ($3.94, amazon.com).
Gallery
Eggplant Roti Pachchadi
Credit:
Gentl + Hyers
Recipe Summary
prep: 20 mins
total: 25 mins
Yield: Makes about 2 1/4 cups
Gallery
Eggplant Roti Pachchadi
Credit:
Gentl + Hyers
Eggplant Roti Pachchadi
Credit:
Gentl + Hyers
Eggplant Roti Pachchadi
Recipe Summary
prep: 20 mins
total: 25 mins
Yield: Makes about 2 1/4 cups
Recipe Summary
prep: 20 mins
total: 25 mins
Yield: Makes about 2 1/4 cups
prep: 20 mins
total: 25 mins
prep:
20 mins
total:
25 mins
Yield: Makes about 2 1/4 cups
Makes about 2 1/4 cups
Ingredients
Ingredients
- 1/2 teaspoon coriander seeds, such as Diaspora Nandini
- 1 teaspoon cumin seeds, such as Diaspora Nagauri
- 1/4 teaspoon fenugreek seeds
- Kosher salt (we use Diamond Crystal)
- 1 small eggplant, or 1/2 large (about 8 ounces)
- 1/4 cup plus 1 teaspoon vegetable oil
- 1 small onion, finely chopped (1 cup)
- 4 to 5 cloves garlic, smashed and peeled
- 2 medium tomatoes, coarsely chopped (2 cups)
- 3 to 4 Indian green or serrano chiles, broken in half
- 1/2 teaspoon ground turmeric, such as Diaspora Pragati
- 1 teaspoon tamarind paste, such as Tamicon
- 2 to 3 tablespoons coarsely chopped fresh cilantro leaves
- 1 teaspoon sugar
- 1 teaspoon black mustard seeds
- 2 dried red chiles, such as Diaspora Guntur sannam, broken in half
- 10 to 12 fresh curry leaves (available at Indian markets)
Directions
Combine coriander, cumin, and fenugreek seeds in a small, heavy skillet (such as cast iron) over medium heat. Cook, swirling, until fragrant, 3 to 5 minutes. Transfer to a plate and let cool completely, then crush in a large mortar and pestle (or grind in a spice grinder).
Combine 2 cups cold water with 1 teaspoon salt in a bowl. Wash eggplant, cut off stem, and cut into 1/2-inch pieces; you should have about 2 1/2 cups. Add to bowl (this prevents discoloration and mellows the inherent bitterness).
Heat 1/4 cup oil in a large straight-sided skillet over high until very hot. Drain eggplant and pat dry; add to skillet, reduce heat, and cook, stirring occasionally, until turning translucent at edges, 3 to 4 minutes. Add onion and garlic; stir for a few seconds, then stir in tomatoes, green chiles, turmeric, 1 teaspoon salt, and a splash of water.
Cover and cook, stirring occasionally, until eggplant is soft, 8 to 10 minutes, adding more water if eggplant is sticking. Remove from heat; let cool completely. Transfer mixture to mortar and pestle with tamarind paste, cilantro, sugar, and ground toasted spices; pound coarsely to combine. (Or pulse in a food processor a few times.)
Heat remaining 1 teaspoon oil in a small, heavy skillet (such as cast iron) over high until very hot. Add mustard seeds. When they sputter, add dried red chiles and curry leaves; cook, swirling, a few seconds. Pour over chutney.
Cook's Notes
For this recipe, in addition to Diaspora Nandini cumin and Diaspora Nagauri coriander, we used: Diaspora Pragati turmeric ($12, diaspora.com), Diaspora Guntur sannam chiles (whole) ($24, diaspora.com), and Tamicon tamarind paste ($3.94, amazon.com).
Cook’s Notes
For this recipe, in addition to Diaspora Nandini cumin and Diaspora Nagauri coriander, we used: Diaspora Pragati turmeric ($12, diaspora.com), Diaspora Guntur sannam chiles (whole) ($24, diaspora.com), and Tamicon tamarind paste ($3.94, amazon.com).
Reviews
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All Reviews for Eggplant Roti Pachchadi
- of Reviews
Reviews:
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Most Positive
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Newest
All Reviews for Eggplant Roti Pachchadi
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
