Vankaya Pachadi

Ingredients:
Green Brinjal(Large)/Egg plant:1
1.5 tbsp. Tamarind paste
1/2 tsp mustard seeds
3/4 tsp cumin seeds
10 curry leaves
1/2 tsp urad dal
1 large onion chopped
3 green chillies slit length wise
1 tsp chopped ginger
chopped coriander for garnish
salt to taste

1 tbsp oil

Procedure:

• Apply oil to Brinjal and place it on burner. Keep turning the brinjal so that skin is uniformly blackened. Keep turning till brinjal softens and cooked
• Remove the brinjal from fire when done and wash with water.
• Peel the skin of the brinjal and mash it
• Add tamarind paste and salt mix well and keep aside
• Heat 1 tbsp oil in a pan.
• Add mustard seeds and let them splutter
• Now add cumin seeds and black gram dal fry till brown
• Add curry leaves and fry for a few seconds
• Add the chopped onions, ginger and green chillies and fry till transparent. Don't brown it.
• Add mashed egg plant mixture. Mix well.
• Let it cook for 3-4 mins
• Turn off heat and garnish with copped coriander and Egg plant pachadi or vankaya pachadi is ready to be served.

Tastes yummy with hot plain rice.

CoconutTomato pachadi

Ingredients:
Coconut:1/2 chippa
Tomato:3 medium sized(Half Ripe)
Jeera:1 tsp
Groundnut:1 tbsp
Dhaniya:1tsp
Urad Dal:1 tsp
Red chillies:4
Green chillies:2
Tamarind:  1/2 small lemon sized
Salt: to taste
Garlic cloves: 6-7
oil: 1 tsp
Turmeric: 1/4 tsp
Oil, Talimpu ginjalu, karivepaku for tadka

Process:

• Dry roast Jeera, Groundnut, Dhaniya, Urad Dal and Red chillies keep asid
• Take oil in a pan and heat it.
• Add tomatoes, Green chillies and fry till tomatoes are soft and cooked
• Cut cocunut to small pieces, add Tomatoes, greenchillies, Jeera, Groundnut, Dhaniya, Urad dal, tamarind, salt, Red chillies and grind to coarse paste
• Take the paste into a bowl
• Heat oil in pan add talimpu ginjalu, karivepaku, Turmeric and give a tadka to the pachadi.

Coconut Tomato pachadi is ready to serve.

Serving Instructions: Tastes good with Hot Rice and Ghee.

Beerakaya pachadi

Ingredients:

Beerakaya:1/4 kg
Minappappu/urad dal: 1 tsp
Jeera:1 tsp
Garlic cloves:3-4
Tamarind: 1 small lemon size
Turmeric: 1/4 tsp
Green chillies:2-3
Red chillies:1-2
Dhaniya:1tsp
Curryleaves and talimpu ginjalu.
Salt to taste
Oil:1 tbsp

Procedure:

• Grate only the sharp edges of beerkaya skin and leave the skin intact.
• Cut the beerkaya into small pieces
• Dry roast the Jeera, Dhaniya, red chillies and keep aside
• Put 1 tsp of oil and fry the beerkaya, green chillies and Garlic cloves till the beerakaya is golden brown and cooked. Let it cool
• Grind the dry masalas. Add beerkaya, green chillies, Garlic cloves, Tamarind, Turmeric and Salt and make a paste.(let it be little coarse not a fine paste)
• Put the oil in the pan and give tadka to the beerkaya paste

Beerkaya pachadi is ready to serve.

Serving Instructions: Tastes best with hot rice.