Kathirikai Thairu Pachadi

Name: Kathirikai Thairu Pachadi
Cuisine: Indian
Ingredients: 3 brinjal; 1 tablespoon turmeric powder; 2 tablespoons chili powder; neutral oil; 3 onions; mustard seeds; salt; 1 handful curry leaves; 250 g Greek yogurt; 100 g sour cream

Serves 1

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Kathirikai Thairu Pachadi

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Serves 1

Directions

1Slice the brinjal thinly. The thinner the brinjal, the better.
2Add one tablespoon of turmeric powder and two tablespoons of chili powder to the sliced brinjal.
3Mix the spices thoroughly with the brinjal.
4Heat neutral cooking oil in a wok until smoking.
5Fry the spiced brinjal in batches until cooked through.
6Remove the fried brinjal from the wok and place it on a rack to drain the oil.
7Lightly salt the fried brinjal after removing it from the oil.
8Add sliced onions to the remaining oil in the wok and sauté until translucent.
9Add mustard seeds to the translucent onions.
10Add a pinch of salt to the onions and mustard seeds.
11Add a handful of curry leaves to the mixture.
12Add the fried brinjal back into the wok with the caramelized onions and curry leaves.
13Lightly coat the brinjal with the onion and curry leaf mixture.
14Remove the brinjal and onion mixture from the wok.
15Add about 250g of Greek yogurt to the brinjal mixture.
16Add about 100g of sour cream to the mixture.
17Mix the Greek yogurt and sour cream thoroughly with the brinjal and onion mixture.

Ingredients

3 brinjal
1 tablespoon turmeric powder
2 tablespoons chili powder
neutral oil
3 onions
mustard seeds
salt
1 handful curry leaves
250 g Greek yogurt
100 g sour cream

Equipment

wokknifemandolincolanderrackspoon

Tips

If you don't have knife skills, use a mandolin to slice the brinjal thinly.
Fry the brinjal in batches.
Do not put the fried brinjal on a tissue; instead, place it on a rack to drain the oil.
The cooked chili powder and turmeric powder in the oil are important for flavor.

Kathirikai Thairu Pachadi

Serves 1

instagram.com

Kathirikai Thairu Pachadi

instagram.com

Serves 1

Directions

1Slice the brinjal thinly. The thinner the brinjal, the better.
2Add one tablespoon of turmeric powder and two tablespoons of chili powder to the sliced brinjal.
3Mix the spices thoroughly with the brinjal.
4Heat neutral cooking oil in a wok until smoking.
5Fry the spiced brinjal in batches until cooked through.
6Remove the fried brinjal from the wok and place it on a rack to drain the oil.
7Lightly salt the fried brinjal after removing it from the oil.
8Add sliced onions to the remaining oil in the wok and sauté until translucent.
9Add mustard seeds to the translucent onions.
10Add a pinch of salt to the onions and mustard seeds.
11Add a handful of curry leaves to the mixture.
12Add the fried brinjal back into the wok with the caramelized onions and curry leaves.
13Lightly coat the brinjal with the onion and curry leaf mixture.
14Remove the brinjal and onion mixture from the wok.
15Add about 250g of Greek yogurt to the brinjal mixture.
16Add about 100g of sour cream to the mixture.
17Mix the Greek yogurt and sour cream thoroughly with the brinjal and onion mixture.

Ingredients

3 brinjal
1 tablespoon turmeric powder
2 tablespoons chili powder
neutral oil
3 onions
mustard seeds
salt
1 handful curry leaves
250 g Greek yogurt
100 g sour cream

Equipment

wokknifemandolincolanderrackspoon

Tips

If you don't have knife skills, use a mandolin to slice the brinjal thinly.
Fry the brinjal in batches.
Do not put the fried brinjal on a tissue; instead, place it on a rack to drain the oil.
The cooked chili powder and turmeric powder in the oil are important for flavor.