Kathirikaai Tahyir Pachidi (Brinjal Raitha)

Introduction:
Brinjal Curd Pachadi is a tangy and refreshing South Indian side dish made with marinated and fried brinjal slices soaked in spiced curd. This dish is a perfect accompaniment to rice dishes like sambar rice or biryani, combining the flavors of roasted brinjal and creamy curd.
Ingredients:

• Brinjal (Eggplant): 1/4 kg (cut into thin slices)

• Curd (Yogurt): 2 cups

• Oil: 1 tbsp

• Urad Dal (Split Black Gram): 2 tbsp

• Mustard Seeds: 1 tsp

• Coriander Powder: 1 tbsp

• Jeera Powder (Cumin Powder): 1 tbsp

• Chilly Powder: 1 tbsp

• Salt: To taste

Method:
Prepare the Brinjal:

• Cut the brinjals into thin slices and spread them on a plate.

• Mix coriander powder, turmeric powder, chilly powder, and 1 tsp of salt.

• Marinate the brinjal slices with this spice mix and let them rest for at least 15 minutes.

Cook the Brinjal:

• Heat oil in a pan and fry the brinjal slices until golden brown.

• Alternatively, arrange the marinated brinjal slices on a glass plate and microwave them for 1 minute or until golden brown.

Prepare the Curd:

• Beat 1 cup of curd until smooth and add a pinch of salt.

• Immerse the fried brinjal slices in the curd mixture.

Seasoning:

• In a small pan, heat 1 tsp oil.

• Add mustard seeds and let them splutter.

• Add urad dal and sauté until golden brown.

• Pour this seasoning over the brinjal curd mixture.

Set and Serve:

• Let the pachadi rest for 30 minutes to allow the flavors to meld.

• Refrigerate immediately.

• Before serving, add the remaining 1 cup of curd and mix gently.

Serving Suggestions:

• Serve Brinjal Curd Pachadi as a side dish with steamed rice, sambar, rasam, or pulao.

• It pairs exceptionally well with spicy curries, balancing the flavors with its cool and tangy taste.

Tips:

• Use fresh, firm brinjals to avoid bitterness.

• Adjust the spice levels by reducing or increasing the quantity of chilly powder.

• For a richer taste, add a pinch of sugar to the curd mixture.

The blend of marinated, roasted brinjal and spiced curd creates a delightful contrast of textures and flavors. The seasoning of mustard and urad dal adds an aromatic crunch, making this dish a crowd-pleaser.
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