Baingan Bliss: Grandma’s Pachadi Recipe That Will Make You Go “Wah!”
Namaste and Vanakkam, my lovely foodies! Chef Curry Do’pyaza here, back in your kitchens and hearts with a recipe that’s as comforting as a warm hug from your grandma. Today, we’re diving deep into the delicious world of Baingan Pachadi, a South Indian eggplant relish that’s bursting with flavour and tradition.
For my Tamil friends, this is Kathrikai Pachadi – same delightful dish, different beautiful name!
When Do We Feast on Pachadi?
Pachadi isn’t just a dish; it’s an emotion! It’s a staple during festive occasions like Ugadi, Diwali, and Pongal. It’s also a regular on the menu during weddings and other auspicious ceremonies. Honestly, any day is a good day for pachadi in my book, especially when the weather turns a bit nippy. This vibrant dish is a celebration of fresh ingredients and simple cooking, bringing warmth and joy to every meal.
A Pinch of History
Pachadi has been around for ages! It’s a testament to the resourcefulness of South Indian cooks, who have always found ways to create magic with simple, locally available ingredients. Baingan (eggplant) has been cultivated in India for centuries, and this dish is a delicious way to showcase its versatility. It’s a rustic dish, passed down through generations, each family adding their own unique touch. My grandma’s recipe, which I’m sharing today, is a treasure I hold dear.
Ready to Get Cooking?
Here’s what you need to know:
- Preparation Time: 15 minutes
- Cooking Time: 25 minutes
Ingredients – The Stars of Our Show:
- 2 medium sized Baingan (Eggplant) – about 500 grams
- 1 medium sized Pyaaz (Onion) – finely chopped
- 2 medium sized Tamaatar (Tomato) – finely chopped
- 2-3 green Mirchi (Chili) – finely chopped (adjust to your spice level)
- 1 inch Adrak (Ginger) – grated
- 1/2 teaspoon Haldi Powder (Turmeric Powder)
- 1 teaspoon Dhaniya Powder (Coriander Powder)
- 1/2 teaspoon Jeera Powder (Cumin Powder)
- 2 tablespoons Tel (Cooking Oil) – any neutral oil works
- 1/4 cup fresh Dhaniya Patta (Cilantro) – chopped, for garnish
- Salt to taste
- For Tempering (Tadka):
- 1 tablespoon Tel (Cooking Oil)
- 1/2 teaspoon Rai (Mustard Seeds)
- 1/4 teaspoon Urad Dal (Split Black Gram)
- 1-2 dry Lal Mirchi (Red Chilies) – broken into pieces
- A pinch of Hing (Asafoetida)
Let’s Cook Up Some Magic!
- Roast the Baingan: The secret to a smoky, flavorful pachadi is roasting the eggplant. You can do this directly over a gas flame (my preferred method for that authentic smoky flavour!), in the oven, or even in an air fryer.
- Gas Flame: Prick the eggplant all over with a fork. Place it directly on the gas flame and roast, turning occasionally, until the skin is charred and the eggplant is soft and collapsing. This usually takes about 10-15 minutes.
- Oven: Preheat your oven to 400°F (200°C). Prick the eggplant and place it on a baking sheet. Roast for 30-40 minutes, or until the eggplant is soft.
- Air Fryer: Prick the eggplant and air fry at 375°F (190°C) for 20-25 minutes, flipping halfway through.
- Cool and Peel: Once the eggplant is roasted, let it cool slightly. Then, peel off the charred skin. It’s okay if some bits of charred skin remain – it adds to the smoky flavour!
- Mash It Up: Mash the roasted eggplant with a fork or potato masher. You can leave it slightly chunky or mash it completely smooth, depending on your preference.
- Sauté the Aromatics: Heat oil in a pan over medium heat. Add the chopped onions and sauté until they turn a beautiful golden brown. Then, add the grated ginger and chopped green chilies and sauté for another minute until fragrant.
- Add the Tomatoes and Spices: Add the chopped tomatoes, turmeric powder, coriander powder, cumin powder, and salt. Cook until the tomatoes soften and the oil starts to separate from the mixture. This usually takes about 5-7 minutes.
- Combine and Simmer: Add the mashed eggplant to the pan and mix well with the tomato-onion mixture. Simmer for 5-7 minutes, stirring occasionally, to allow the flavours to meld together beautifully.
- The Tadka Magic: While the pachadi is simmering, prepare the tempering. Heat oil in a small pan. Add the mustard seeds and let them splutter. Then, add the urad dal and dry red chilies. Fry until the urad dal turns golden brown. Finally, add a pinch of hing.
- Pour and Garnish: Pour the tempering over the pachadi and mix well. Garnish with fresh cilantro.
Chef Curry’s Tips for Pachadi Perfection:
- Smoky Flavour is Key: Don’t skip the roasting step! It’s what gives the pachadi its signature flavour.
- Spice It Up (or Down): Adjust the amount of green chilies to your liking.
- Fresh is Best: Use fresh, ripe tomatoes for the best flavour.
- Don’t Overcook: Be careful not to overcook the eggplant after adding it to the tomato-onion mixture. You want it to retain some texture.
Pachadi Your Way:
- Pressure Cooker: You can pressure cook the eggplant for a faster method. Prick the eggplant and place it in the pressure cooker with a little water. Cook for 2-3 whistles. Let the pressure release naturally, then peel and mash the eggplant.
- Microwave: Prick the eggplant and microwave on high for 8-10 minutes, or until soft.
- Slow Cooker/Crockpot: Combine all ingredients in a slow cooker and cook on low for 4-6 hours, or on high for 2-3 hours.
Nutritional Information (Approximate):
(Values are approximate and may vary based on specific ingredients and portion sizes)
- Calories: 150-200 per serving
- Protein: 3-4 grams
- Carbohydrates: 15-20 grams
- Fat: 8-12 grams
Serving Suggestions – How to Enjoy Your Pachadi:
- Serve it as a side dish with rice, roti, or dosa.
- Enjoy it as a dip with crackers or vegetable sticks.
- Use it as a spread on sandwiches or wraps.
- Pair it with yogurt rice (dahi chawal) for a comforting meal.
Time to Get Cooking!
There you have it, folks! My grandma’s cherished Baingan Pachadi recipe, ready for you to try in your own kitchens. I urge you to try this simple yet satisfying recipe at home. Prepare this delicious Baingan Pachadi, share it with your friends and family, and spread the love.
Happy Cooking!
– Chef Curry Do’pyaza