A finger-licking Vegetarian Dish. Fried eggplants and bitter gourds are added to a delicious yoghurt sauce. This recipe is my favourite way to cook bitter gourd and eggplant! Try it!
Eggplant and Bitter Gourd in Yoghurt
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♦Prep time:10min ♦Cook time:10min ♦Yield:6Servings.
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Two types of yoghurt are used for this recipe to get the yummiest taste. They are thick-set yoghurt / greek style yoghurt and Thick Set Indian Yoghurt which is sourer. You can use sour cream if you don’t have the sour type.
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Eggplant and Bitter gourd in Yoghurt
Description
This unique Pachadi is a cooling, yogurt-based side dish in Kerala cuisine. The recipe is an adaptation of a traditional pachadi incorporating two vegetables that are often disliked: eggplant and bitter gourd. The combination is delicious in this preparation.
Ingredients:
Tempering:
Instructions
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Rinse the bitter gourds well and slice off the tips. Cut into thin, even slices and remove the seeds from the centres.
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Marinate the slices with turmeric powder( 1/4 tsp) and salt (1/4 tsp). Set aside briefly while you prep other ingredients.
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Rinse and pat dry the eggplants. Cut off the tips. Cut into eight Chunky pieces.
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Heat the oil for frying in a small wok. First, fry the eggplant in batches. Fry till they turn golden brown and set aside.
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Next, fry the marinated bitter gourd in batches as well. Fry till golden brown. Don't allow the bitter gourd to turn black, or the dish will be ruined. Keep an eye on it once it starts changing colour. Remove and set aside with the fried eggplant.
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In the same wok of hot oil, add 3 very large cloves of garlic and fry them also till they turn golden. Quickly remove from the oil. This is my secret addition to this special pachadi.
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Make the coconut paste: Add the grated coconut (1/2 cup ) and fried garlic cloves to a small mixer/grinding jar. Also, add 2 -5 large Tbsp of the thick-set/Greek-style yoghurt. Grind this to an absolutely smooth ( not grainy ) paste. Add 2 Tbsp of yoghurt first, and add more as needed to get the smooth paste.
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Add this smooth coconut yoghurt sauce to a bowl.
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Now add 1 cup of the natural set yoghurt as well as the Homestyle sour yoghurt (1/4 cup) to the grinder and whizz for a couple of seconds to turn into a buttermilk consistency. Add this to the bowl.
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Stir the yoghurt sauce well. Add salt to taste.
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Add the fried eggplant and bitter gourd to the bowl and mix through.
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Tempering: Heat the oil in a pan. Add the mustard seeds and allow them to pop.
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Add the dried red chilli and curry leaves. Fry till bright in colour. Pour this over the vegetables in yoghurt.
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This dish needs to sit for a while before serving, for the flavours to blend nicely. It is so delicious! After a while, sometimes, the eggplant will have absorbed the yoghurt sauce. In this case, you can just whip up some more yoghurt to a buttermilk consistency and add to the sauce.. Adjust salt.
Note
- Two types of yoghurt are used for this recipe to get the yummiest taste. They are thick-set yoghurt / Greek-style yoghurt and Thick Set Indian Yoghurt which is sourer. You can use sour cream if you don't have the sour type.
- You can also use only eggplant or only bitter gourd for this recipe, but the combination is amazing.
- Key Ingredients: Yoghurt, Eggplant, Bitter gourd, Coconut, Garlic, Oil, Mustard Seeds, Curry Leaves, Dried chilli, Salt.
