The eggplant is usually roasted on an open flame, if you don’t have gas stove , you can baste the eggplant with oil and bake in the oven till the skin gets roasted.
- Medium size brinjals – 2 no
- Oil to baste – ¼ tsp.
- Chopped green chillies – 4 no
- Grated ginger – 1tsp
- Yogurt – 1 cup
- Salt to taste
- Oil – 1 tsp.
- Mustard seeds – 1/2 tsp.
- Cumin seeds – 1/2 tsp.
- Asafetida – a pinch
- Curry leaves – 4 or 5
- Chopped Cilantro – 2 tbsp. – for garnish
- Wash the brinjals thoroughly and wipe them dry.
- Pierce a fork or a knife into the vegetable and roast it in the flame.
- Once cool, discard the skin and mash the eggplant. Whip the yogurt well.
- Add the yogurt, ginger, green chilies and salt to mashed eggplant and mix well.
- Heat the oil for tempering; add the mustard seeds to it, when it begins to splutter, add the cumin seeds to it. Add curry leaves and Asafetida as well.
- Pour this into the eggplant-yogurt mix.
- SuttaKaithrikkai Pachadi is ready
- Garnish with cilantro and serve as a side with rice, especially kathambha satham.
Courtesy: Sadhanas madapalli
General guidelines for healthier food – Both body and mind:
- One should be thinking about Perumal (Nama Smaranam) while cooking, and the purpose should be to offer the preparation to Him.
- Once the food is prepared, it should be offered to Perumal first. While offering, one should make sure that the food is neither too hot nor cold. It should be offered with love and affection.
- Please do not offer either pre-cooked food bought from outside or any pre-consumed food.
- Please follow thiruvaradanam kramam as instructed by your respective acharya. (http://anudinam.org/2012/03/08/bhagavad-tiruvaradhanam/)
- Follow ahara niyamam as much as possible. Atleast make sure that onion and garlic are not used at all.(http://anudinam.org/2012/06/11/srivaishnava-ahara-niyamam/)
- Please ensure that food which are not prasadams are not consumed.