For this week theme on BM I'm presenting "Summer Special". Enjoy the dishes & don't miss the update. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 41.
Yogurt chutneys are the regular dishes in summer. It is believed that yogurt helps in keeping your body cool & helps beat the heat of sun. Lassi's, smoothies, cool drinks & ice creams are the few things you can enjoy having on summer days.
Yogurt Chutney or Perugu pachadi has many variations & I'm sharing the simple version of making it. In this chutney I simply pan fried brinjal along with tomatoes, but to make it much flavorful you can roast brinjal {As you do for baingan bartha} & make this dish. Though that process is elaborated it tastes delicious.
Ingredients
2Cups yogurt {Curd}
2Indian eggplant chopped
1Tomato chopped
3Green chili's sliced
Salt to taste
Few coriander leaves to garnish
1Tbs oil
1Tsp mustard seeds
1Tsp jeera
Pinch of hing {Asafetida}
Directions
- Heat pan with oil & too that add mustard, jeera & hing. To the pan add tomatoes, green chili's & eggplant.
- Cook them with a closed lid until they are soft and done. Allow them to cool.
- In a bowl take yogurt, salt & cooked veggies.
- Mix them well & adjust if salt needed.
- Garnish with coriander leaves.
- Serve with rice or roti.
Eggplant pacahdi looks so inviting and yummy dear :) wonderful clicks !!
ReplyDeletenice pachadi
ReplyDeleteThis is surely must try, never tried with curds before..very good one..
ReplyDeleteThis sounds like a unique and interesting chutney !
ReplyDeleteThat vankaya perugu pachadi looks so delicious. I'm going to make it some time soon.
ReplyDeleteI'm not an eggplant person but it does look so flavorful
ReplyDeleteHmm. I must check with my mom as I don't remember having ever heard about this combo! Sounds interesting though!
ReplyDeleteSpot on with this write-up, I seriously believe that this amazing
ReplyDeletesite needs a lot more attention. I'll probably be back again to
see more, thanks for the info!
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