Kathirikai Thairu Pachadi

Serves 1
instagram.com

Directions

  1. 1Slice the brinjal thinly. The thinner the brinjal, the better.
  2. 2Slice the brinjal thinly. The thinner the brinjal, the better.
  3. 3Slice the brinjal thinly. The thinner the brinjal, the better.
  4. 4Add one tablespoon of turmeric powder and two tablespoons of chili powder to the sliced brinjal.
  5. 5Add one tablespoon of turmeric powder and two tablespoons of chili powder to the sliced brinjal.
  6. 6Add one tablespoon of turmeric powder and two tablespoons of chili powder to the sliced brinjal.
  7. 7Mix the spices thoroughly with the brinjal.
  8. 8Mix the spices thoroughly with the brinjal.
  9. 9Mix the spices thoroughly with the brinjal.
  10. 10Heat neutral cooking oil in a wok until smoking.
  11. 11Heat neutral cooking oil in a wok until smoking.
  12. 12Heat neutral cooking oil in a wok until smoking.
  13. 13Fry the spiced brinjal in batches until cooked through.
  14. 14Fry the spiced brinjal in batches until cooked through.
  15. 15Fry the spiced brinjal in batches until cooked through.
  16. 16Remove the fried brinjal from the wok and place it on a rack to drain the oil.
  17. 17Remove the fried brinjal from the wok and place it on a rack to drain the oil.
  18. 18Remove the fried brinjal from the wok and place it on a rack to drain the oil.
  19. 19Lightly salt the fried brinjal after removing it from the oil.
  20. 20Lightly salt the fried brinjal after removing it from the oil.
  21. 21Lightly salt the fried brinjal after removing it from the oil.
  22. 22Add sliced onions to the remaining oil in the wok and sauté until translucent.
  23. 23Add sliced onions to the remaining oil in the wok and sauté until translucent.
  24. 24Add sliced onions to the remaining oil in the wok and sauté until translucent.
  25. 25Add mustard seeds to the translucent onions.
  26. 26Add mustard seeds to the translucent onions.
  27. 27Add mustard seeds to the translucent onions.
  28. 28Add a pinch of salt to the onions and mustard seeds.
  29. 29Add a pinch of salt to the onions and mustard seeds.
  30. 30Add a pinch of salt to the onions and mustard seeds.
  31. 31Add a handful of curry leaves to the mixture.
  32. 32Add a handful of curry leaves to the mixture.
  33. 33Add a handful of curry leaves to the mixture.
  34. 34Add the fried brinjal back into the wok with the caramelized onions and curry leaves.
  35. 35Add the fried brinjal back into the wok with the caramelized onions and curry leaves.
  36. 36Add the fried brinjal back into the wok with the caramelized onions and curry leaves.
  37. 37Lightly coat the brinjal with the onion and curry leaf mixture.
  38. 38Lightly coat the brinjal with the onion and curry leaf mixture.
  39. 39Lightly coat the brinjal with the onion and curry leaf mixture.
  40. 40Remove the brinjal and onion mixture from the wok.
  41. 41Remove the brinjal and onion mixture from the wok.
  42. 42Remove the brinjal and onion mixture from the wok.
  43. 43Add about 250g of Greek yogurt to the brinjal mixture.
  44. 44Add about 250g of Greek yogurt to the brinjal mixture.
  45. 45Add about 250g of Greek yogurt to the brinjal mixture.
  46. 46Add about 100g of sour cream to the mixture.
  47. 47Add about 100g of sour cream to the mixture.
  48. 48Add about 100g of sour cream to the mixture.
  49. 49Mix the Greek yogurt and sour cream thoroughly with the brinjal and onion mixture.
  50. 50Mix the Greek yogurt and sour cream thoroughly with the brinjal and onion mixture.
  51. 51Mix the Greek yogurt and sour cream thoroughly with the brinjal and onion mixture.

Ingredients

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