Eggplant Roti Pachchadi Recipes

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EGGPLANT ROTI PACHCHADI



Eggplant Roti Pachchadi image

In the Southern Indian state of Andhra Pradesh, the word roti means "in a mortar and pestle"-not the popular Indian flatbread. These fresh vegetable chutneys are usually hand-pounded to retain the full flavor, texture, and goodness of the ingredients, and are excellent with steamed rice or flatbread. This eggplant version includes coriander seeds ($10, diaspora.com) and cumin seeds ($12, diaspora.com).

Provided by Archana Pidathala

Categories     Gluten-Free Recipes

Time 25m

Yield Makes about 2 1/4 cups

Number Of Ingredients 17

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)

Steps:

  • 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.

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