Beetroot pachadi

Eggplant and drumstick with spiced coconut gravy

Pointer 1: Both fresh and frozen drumsticks work for this recipe. Fresh eggplant, either long or the small rounded tender ones with no seeds.


  • 1/2 cup shredded coconut, fresh or frozen
  • Two drumsticks, cut to 3"-length
  • 2 long eggplants or about 6-8 small ones
  • 1 1/2 cups moong dhal
  • 2 tsps. turmeric powder
  • 3 red chilies
  • 2 tsps. peppercorn
  • 1 Tbsp. urad dhal
  • 2 tsp. sambaar podi
  • 2 Tbsps. oil canola oil
  • Salt to taste

For garnish

  • 2 tsps. mustard seeds
  • 1 Tbsp. urad dhal
  • 1 sprig curry leaves

Cut the two vegetables and set aside. Cook dhal with turmeric under pressure or over stove until it is soft to touch and not too mushy. The dhal will cook more along with the vegetables, so not being too soft will work best.

Add the vegetables to the cooked dhal. After they are half cooked, add salt and sambaar podi. Roast the chilies, peppercorn, and urad dhal in a tsp. of oil until peppercorns start to pop and the dhal turns golden brown.

Grind red chilies, urad, and peppercorn along with the shredded coconut. Add to the vegetables that are cooking on the stove. Let the spices blend in well and stay in medium heat for about 8 minutes.

Remove from stove and garnish. Use the remaining oil, add mustard seeds. When they start spurting, add the urad dhal and let it turn brown. Finally add the curry leaves. After turning it a couple times, pour the garnish on top of the dish. Close with a lid to seal the aroma.

Tastes best with rice. Works with chappathis too.

^ Please contact me for help with any of these ingredients or utensils.

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