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Vidhya’s Vegetarian Kitchen

A vegetarian food blog with unique and interesting recipes from all over the world mainly focused on South Indian Cuisine.

Broiled Eggplant Raita | Sutta Katharikai Pachadi

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Here I am with the Blogging Marathon group post. This is my other food bloggers group where we post recipes based on a theme for 3 days continuously for 4 weeks. This month I am planning to participate only for two weeks. So the next three recipes including today will be under the theme “Family Recipes”. I picked this theme because Amma is here is with me now and I learnt lot of family based recipes which I haven’t tried by myself. With Amma’s supervision this time I tried this by myself and here they are…

Broiled Eggplant Raita | Sutta Katharikai Pachadi

The first recipe that I am going to post is a super simple one. As we call it Sutta Katharikai pachadi or Roasted/broiled eggplant pachadi. In India, Amma used to roast it on stove top. You can roast it that or you can broil the way I did too. The burnt taste of brinjal mixed with curd and tadka is heavenly. This is a perfect side for sambhar rice or any variety rice. Amma said it goes well with Ven Pongal too but I haven’t tried that combo yet. :-)

Broiled Eggplant Raita | Sutta Katharikai Pachadi

Brinjal is one of my favorite veggie and I have posted a lot of brinjal recipes. Few of them are,

Here is the recipe,

Ingredients:

  • Medium Sized Eggplant – 1
  • Yogurt/Curd – 1 cup
  • Dried red chillies – 3 to 4 (adjust according to your taste preference)
  • Salt – 1.5 tsps
  • Hing – 1 tsp
  • Mustard seeds – 2 tsps
  • Urad dal – 1 tsp
  • Channa Dal – 1 tsp
  • Curry Leaves – 1 strand
  • Oil – 2 tsps + 2 tsps

Steps:

  • Apply the 2 tsps of oil over the eggplant and broil in the oven on high mode for 40 minutes flipping it once at 20th minute.

Broiled Eggplant Raita | Sutta Katharikai Pachadi

  • Or you can roast them over stove top too. Till the skin gets burnt and flesh inside becomes soft and tender.

Broiled Eggplant Raita | Sutta Katharikai Pachadi

  • Let it cool, peel off the skin and mash the flesh nicely.

MashedEggplant

  • Now add the curd and salt to the broiled eggplant and mix well.
  • Now in a separate tadka pan heat the other 2 tsps of oil.

EggplantRaitaMix

  • Once the oil is hot add the mustard seeds, urad dal, channa dal, red chillies broken into small pieces and hing.
  • As they start to splutter add the curry leaves and turn off the heat.
  • Now add this tadka to the eggplant curd mixture and mix well.

Broiled Eggplant Raita | Sutta Katharikai Pachadi

That’s it. The eggplant raita is ready. :-)

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Broiled Eggplant Raita | Sutta Katharikai Pachadi
Cook Time
1 hr 10 mins
Total Time
1 hr 10 mins
 
Broiled / roasted egg plant mixed and yogurt and tempered with simple dals and spices. It is a perfect side for sambhar rice and any other variety rice.
Author: Srividhya G
Ingredients
  • Medium Sized Eggplant - 1
  • Yogurt/Curd - 1 cup
  • Dried red chillies - 3 to 4 adjust according to your taste preference
  • Salt - 1.5 tsps
  • Hing - 1 tsp
  • Mustard seeds - 2 tsps
  • Urad dal - 1 tsp
  • Channa Dal - 1 tsp
  • Curry Leaves - 1 strand
  • Oil - 2 tsps + 2 tsps
Instructions
  1. Apply the 2 tsps of oil over the eggplant and broil in the oven on high mode for 40 minutes flipping it once at 20th minute.
  2. Or you can roast them over stove top too. Till the skin gets burnt and flesh inside becomes soft and tender.
  3. Let it cool, peel off the skin and mash the flesh nicely.
  4. Now add the curd and salt to the broiled eggplant and mix well.
  5. Now in a separate tadka pan heat the other 2 tsps of oil.
  6. Once the oil is hot add the mustard seeds, urad dal, channa dal, red chillies broken into small pieces and hing.
  7. As they start to splutter add the curry leaves and turn off the heat.
  8. Now add this tadka to the eggplant curd mixture and mix well.
Recipe Notes

As the red chillies are only spice used, adjust accordingly.
If required 1/4 tsp of red chilly powder can be used.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#60.

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Comments

  8. my husband’s aunt makes this too – and it tastes yum ! thanks for the reminder , been ages since we made this. I make it after sauteeing in oil and add curd/ tadka. But broiling brings out an amazing smoky flavour :-))

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