In the Southern Indian state of Andhra Pradesh, the word roti means "in a mortar and pestle"—not the popular Indian flatbread. These fresh vegetable chutneys are usually hand-pounded to retain the full flavor, texture, and goodness of the ingredients, and are excellent with steamed rice or flatbread. This eggplant version highlights Jodhana Cumin and Nandini Coriander.

Rolu in Telegu, the language spoken in Andhra, means mortar and pestle. Roti means 'in a mortar and pestle', and not to be confused with the Indian flatbread--roti.

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Ingredients

1/2 teaspoon whole Nandini Coriander
1 teaspoon whole Jodhana Cumin
1/4 teaspoon Sugandhi Fenugreek seeds
Kosher salt (we use Diamond Crystal)
1 small eggplant, or 1/2 large (about 8 ounces)
1/4 cup plus 1 teaspoon vegetable oil
1 small onion, finely chopped (1 cup)
4 to 5 cloves garlic, smashed and peeled
2 medium tomatoes, coarsely chopped (2 cups)
3 to 4 Indian green or serrano chiles, broken in half
1/2 teaspoon Pragati Turmeric
1 teaspoon tamarind paste, such as Tamicon
2 to 3 tablespoons coarsely chopped fresh cilantro leaves
1 teaspoon sugar
1 teaspoon Bindu Black Mustard seeds
2 dried red chiles, such as Guntur Sannam, broken in half
10 to 12 fresh curry leaves

Methods

Dry roast the coriander, cumin, fenugreek, and red chillied. Set aside to cool.
Mix 500ml / 2 cups of water with a pinch of salt in a vessel. Wash the eggplants, cut off the stems and chop into bite-sized pieces. Drop them into the salted water--this prevents discoloration and mellows their inherent bitterness.
Heat the oil in a heavy bottomed pan over high heat until very hot. Add the eggplants and sauté for 3-4 minutes on medium heat. Add the onion, tomatoes, green chilies, turmeric, salt, and garlic along with a splash of water. Cover and cook for 8-10 minutes, stirring occassionally, till eggplant is soft and cooked through. Check periodically and add more water if the eggplant is sticking to the pan.
Take the pan off the pan off the heat. Once completely cool, place the cooked ingredients in a mortar and pestle along with tamarind paste, coriander leaves, and sugar. Pound coursely to combine. Alternatively, pulse a few times in a mixer / food processor.
To make the tempering, heat the oil in a small, heavy-bottomed pan over high heat until very hot. Add the mustard seeds. When they splutter, add the red chilies and curry leaves and sauté for a few seconds. Pour the tempering over the chutney.

Archana's Eggplant Roti Pachchadi

Recipe By: Archana Pidathala

Makes about 2 cups

Rolu in Telegu, the language spoken in Andhra, means mortar and pestle. Roti means 'in a mortar and pestle', and not to be confused with the Indian flatbread--roti.

Ingredients

1/2 teaspoon whole Nandini Coriander
1 teaspoon whole Jodhana Cumin
1/4 teaspoon Sugandhi Fenugreek seeds
Kosher salt (we use Diamond Crystal)
1 small eggplant, or 1/2 large (about 8 ounces)
1/4 cup plus 1 teaspoon vegetable oil
1 small onion, finely chopped (1 cup)
4 to 5 cloves garlic, smashed and peeled
2 medium tomatoes, coarsely chopped (2 cups)
3 to 4 Indian green or serrano chiles, broken in half
1/2 teaspoon Pragati Turmeric
1 teaspoon tamarind paste, such as Tamicon
2 to 3 tablespoons coarsely chopped fresh cilantro leaves
1 teaspoon sugar
1 teaspoon Bindu Black Mustard seeds
2 dried red chiles, such as Guntur Sannam, broken in half
10 to 12 fresh curry leaves

Methods

Dry roast the coriander, cumin, fenugreek, and red chillied. Set aside to cool.
Mix 500ml / 2 cups of water with a pinch of salt in a vessel. Wash the eggplants, cut off the stems and chop into bite-sized pieces. Drop them into the salted water--this prevents discoloration and mellows their inherent bitterness.
Heat the oil in a heavy bottomed pan over high heat until very hot. Add the eggplants and sauté for 3-4 minutes on medium heat. Add the onion, tomatoes, green chilies, turmeric, salt, and garlic along with a splash of water. Cover and cook for 8-10 minutes, stirring occassionally, till eggplant is soft and cooked through. Check periodically and add more water if the eggplant is sticking to the pan.
Take the pan off the pan off the heat. Once completely cool, place the cooked ingredients in a mortar and pestle along with tamarind paste, coriander leaves, and sugar. Pound coursely to combine. Alternatively, pulse a few times in a mixer / food processor.
To make the tempering, heat the oil in a small, heavy-bottomed pan over high heat until very hot. Add the mustard seeds. When they splutter, add the red chilies and curry leaves and sauté for a few seconds. Pour the tempering over the chutney.