If you’re looking to add a burst of flavor to your meal, look no further than Brinjal Pachadi. This tangy and spicy South Indian dish combines eggplant (brinjal) with raw mangoes, creating a unique and delicious side that’s sure to excite your taste buds.
This side dish is very popular for serving alongside biryanis and ghee rice during special occasions at home or at functions and weddings. Brinjal Pachadi is a crowd-pleaser, loved by everyone who tries it. When paired with your main dish, it elevates the overall flavors, creating a delightful dining experience. Personally, I find it so delicious that I could happily enjoy it on its own, without any accompaniment. The vibrant combination of tanginess and spice makes it a standout dish that deserves a place at any dining table.
For an unforgettable dining experience, serve Brinjal Pachadi alongside a fragrant biryani, such as the Thalappakatti Mutton Biryani, or with a hearty portion of Ghee Rice. The rich flavors and textures of these dishes complement the tanginess and spice of the pachadi beautifully. Feel free to explore various recipes that combine these delightful options to create a wonderful meal that will impress your family and friends. Whether it's a special occasion or a comforting weekend lunch, this combination is sure to satisfy.
The addition of dates truly enhances the taste of Brinjal Pachadi, providing a natural sweetness that balances the dish’s tangy and spicy elements. Not only do dates add a delightful flavour, but they are also highly nutritious, packed with vitamins and minerals that contribute to overall health. The whole idea of this recipe is to achieve an equal balance of spiciness, tanginess, and sweetness. Incorporating dates not only complements the existing ingredients but also elevates the dish, making it even more enjoyable and wholesome.
In this recipe, I am using homemade curry masala powder. However, you can easily substitute it with store-bought curry masala or any homemade version you prefer. Another fantastic option is to use fish masala powder, which complements the ingredients beautifully to the Brinjal Pachadi
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This recipe guides you through the preparation of a delicious tamarind-based curry that harmoniously blends tangy, spicy, and sweet flavors. The dish features a base cooked with aromatic spices, succulent vegetables like brinjal, and the unique tartness of raw mangoes, complemented by the natural sweetness of dates. It's a comforting and vibrant dish, perfect as a side dish, and is sure to tantalize your taste buds with its rich and layered flavours. Serve it hot, garnished with fresh coriander for an added touch of freshness
Soak 60g of tamarind in hot water for 15 minutes.
Extract 3/4 cups of tamarind water and set aside.
In a pot, heat 4 tbsp of gingelly oil.
Once the oil is hot, add 1/4 tsp each of fenugreek seeds, peppercorn, and mustard seeds, along with 2 broken dried red chillies.
Allow the mustard seeds to crackle.
Add 2 sliced onions to the pot and sauté for a few seconds.
Add a few curry leaves and continue to sauté.
Add 2 chopped tomatoes and 1 green chilli, stirring well.
Add 1 tsp of salt or to taste and mix until well combined.
Add 2 tsp of chilli powder and sauté on low flame for 2 minutes.
Add 100g of chopped brinjal and sauté well.
Incorporate 2 tbsp of curry masala powder and 1/2 tsp of turmeric powder, stirring thoroughly.
Add 3/4 cup of water and mix well.
Cover the pot and cook on low flame for 5 minutes.
Once it starts to simmer, add the 100g of chopped raw mangoes and stir well.
Add in the extracted tamarind water and the sugar. Give a mix. Cover and cook on low flame for another 3 minutes.
Add 1 tbsp of sugar and mix. Cover and cook on low flame for another 3 minutes.
Open the pot and give a light stir.
Add 6 chopped seedless dates and mix. Cover and cook for 2 minutes.
By this stage, the dates should have dissolved into the dish.
Garnish with chopped coriander leaves and serve hot.
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