Roti Pachadi was my family favorite. My Mom always makes a curry, stir fry and a Roti pachadi in our meal.
When ever I need to work with Doasakaya (Cucumber) I remember my dad. He loves it so much, mainly his favorite Dosakay Mukkala pachadi which I am going to post soon.
This chutney is so famous in Andhra house holds. Its flavor comes from that nice purple brinjals and yellow cucumber. Choose a Cucumber that is firm or hard to touch, it should not be soft.
When I first came to US, I tried making this pachadi but the brinjals we get here are pretty long and has more water content. So there was a lot of taste difference. As my culinary expertise has grown a bit from so many years of cooking, I learnt that choosing the right cooking pan for the recipe we would be making, makes the cooking not only fast but tastier.
Example, In US, the brinjals or egg plants has more water content and when cooked they become mushy and looses the texture needed for the dish. In order to prevent this, we need to choose a wide mouth pan, instead of a small mouth pan. The wider the mouth of the pan, should depend on the quantity of vegetable we are choosing. By doing this we are cooking the water out as soon as the vegetable releases it, thus frying the vegetable instead of boiling which hold the texture of the vegetable instead of getting mushy.
Hope my tip helps you all, now coming to the recipe-
- 4 Brinjals or Egg Plants washed and Chopped
- 1 Medium cucumber peeled and seeded. (Check the taste of the flesh too…sometimes it can be bitter too, discard if bitter)
- 6 green chilies (Adjust according to taste) slit lengthwise
- Lemon size tamarind soaked in warm water (When soaking use very little water)
- ½ tsp Jeera (Cumin)
- 3 garlic cloves
- 1 tsp salt or adjust according to taste
- 1 tbsp oil
- Cut cucumber into very small pieces and keep them aside. (Check the taste of the flesh too…sometimes it can be bitter too, discard if bitter)
Heat oil in a pan and saute green chilies. Keep them aside.
- Add chopped brinjal pieces to the oil and saute them till they are soft.
In a blender add sauteed green chilies, cumin, salt, soaked tamarind, Garlic cloves and grind them thoroughly.
- Add fried brinjal and grind it coarsely. (Pachadi should have some texture, don’t blend it too smooth)
Add a handful of chopped cucumber and grind it coarsely.
- Take a bowl, add the coarsely grounded chutney and the rest of cucumber pieces and mix them from top to bottom making sure that the cucumber pieces are well mixed.
This pachadi does not need any talimpu / Tampering, which cuts those few extra minutes. Tampering tastes good for so many dishes but there are few dishes that taste much better with out tampering and this pachadi is one of those few.