Fuzzy Melon Dal & Roasted Eggplant Pachadi

Lunch on saturdays is a leisure affair in our home. I try to make a complete meal with dal, chawal, subzi and if I'm in the mood an extra rasam or chutney. Today I made pappu with fuzzy melon and roasted eggplant pachadi. DH made his signature egg curry.

Fuzzy Melon Dal & Roasted Eggplant Pachadi

I picked up fuzzy melon from Korean grocery not thinking of what to make with it. I read in one of the blogs "safest way to try green leafy veggies is making them into dal" and thats the route I took with this lauki look alike (except this has some striations on the skin). It tasted pretty much like lauki and was awesome in this dal.

Fuzzy Melon Dal & Roasted Eggplant Pachadi
Fuzzy Melon: Photo courtesy from Chinesefood.about.com
Lunch on saturdays is a leisure affair in our home. I try to make a complete meal with dal, chawal, subzi and if I'm in the mood an extra rasam or chutney. Today I made pappu with fuzzy melon and roasted eggplant pachadi. DH made his signature egg curry. I picked up fuzzy melon from Korean grocery n...

Fuzzy Melon Dal

Summary

Rate it!0050
  • Courseside dish
  • Cuisineandhra
  • Yield6~8 Serving s 6~8 Serving
  • Cooking Time30 minutesPT0H30M
  • Preparation Time10 minutesPT0H10M
  • Total Time40 minutesPT0H40M

Ingredients

Fuzzy Melon - medium, chopped
1
Tomato - medium, chopped
2
Green chilies - chopped
3
Curry leaves
6
Moong dal
1 cup
Turmeric
1/4 tsp
Red chili powder (optional)
1/2 tsp
For tadka:
Mustard seeds, cumin seeds - each
1 tsp
Red chilies
2
Hing
pinch

Steps

  1. Pressure cook moong dal and the melon separately till done.
  2. In a medium sauce pan, heat 2tsp oil and add tadka ingredients. After the seeds splutter, add green chilies, curry leaves and cooked melon.
  3. Saute for couple of minutes; then add turmeric and tomatoes. Cover and cook till tomatoes turn pulpy.
  4. Add cooked dal, salt, red chili powder (if using) and 1/2 cup water. Simmer for 5 minutes and serve with rice or roti.
Fuzzy Melon Dal & Roasted Eggplant Pachadi
I love eggplant and I absolutely love roasted eggplant pachadi (Kalchina vankaya pachadi). This is a very simple dish with just roasted eggplant, green chilies and seasoned with tadka. The dish depends entirely on the eggplant, there is no masala or seasoning to manipulate the taste. The huge eggplants we get in U.S. lack flavor and I would never make this dish with them. I bought a medium size Italian eggplant and it tasted OK, nothing compares to the brinjals we get in India.
Lunch on saturdays is a leisure affair in our home. I try to make a complete meal with dal, chawal, subzi and if I'm in the mood an extra rasam or chutney. Today I made pappu with fuzzy melon and roasted eggplant pachadi. DH made his signature egg curry. I picked up fuzzy melon from Korean grocery n...

Roasted eggplant pachadi

Summary

Rate it!0050
  • Courseside dish
  • Cuisineandhra
  • Yield4~6 Serving s 4~6 Serving
  • Cooking Time45 minutesPT0H45M
  • Preparation Time10 minutesPT0H10M
  • Total Time55 minutesPT0H55M

Ingredients

Italian eggplant - medium(Indian medium round is highly prefered)
1
Green chilies - finely chopped
2
Mustard seeds
1/2 tsp
Cumin seeds
1/2 tsp
Hing
pinch
Curry leaves
6

Steps

  1. Roast eggplant on stove top till the skin's wrinkled all over. Or Bake in a 400F oven for 30-40 minutes.
  2. Once done, cool till its safe enough to handle, peel off the skin and mash the pulp.
  3. Heat 1 tsp oil and add mustard and cumin seeds; once the seeds start to splutter add red chilies, hing and curry leaves.
  4. Add tadka and salt to the mashed eggplant. Mix well and enjoy with rice and dab of ghee.
Fuzzy Melon Dal & Roasted Eggplant Pachadi
Fuzzy Melon dal is my entry to lovely Suganya's Hot & Spicy version of My
Fuzzy Melon Dal & Roasted Eggplant Pachadi
Legume Love Affair, an event started by Susan @ Well Seasoned Cook.

And I think both the recipes are simple enough to go to Ramki's Recipes of the Rest of Us event.

Fuzzy Melon Dal & Roasted Eggplant Pachadi

Usha of Veg Inspirations gave me Yum Blog award to my site. Thanks Usha for sending the award over.

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