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…

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. :-)

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

• Bhaingan Bharta
• Brinjal Bhajji
• Brinjal Curry
• Brinjal Gothsu
• Ennai Katharikai / Stuffed Brinjals

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.

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

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

• 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.

• 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.

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

Broiled Eggplant Raita | Sutta Katharikai Pachadi

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.

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Cook Time: 1 hr 10 mins

Total Time: 1 hr 10 mins

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

• 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.
• Or you can roast them over stove top too. Till the skin gets burnt and flesh inside becomes soft and tender.
• Let it cool, peel off the skin and mash the flesh nicely.
• 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.
• 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.

Notes

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

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

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