Kathrikkai Thair Pachhadi(Eggplant with Yoghurt)

When I saw Sangeetha's choice for this month's JFI-Event as "Eggplant", I went vow.. i must participate. But lazy me.. eventhough I get to make many dishes with Eggplant during the past month never had time to take a picture. So Yesterday as part of our sunday special lunch I decieded to include "Kathrikkai Thair Pachhadi" to participate in JFI event. Right... as far as recipe goes this is one of my mum's recipies. My mum serves Kathrikkai Thair Pachhadi along with lemon rice.
What you need:

2 eggplants - roasted on direct flame. Peel and mash with fork.

1 cup fresh natural yoghurt

4 or 5 Sundried pickled green chilli(MoRu Milaghai)-My mums usually prepares this in summer by soaking in Youghurt and drying in sun for 10 to 15 days. You can buy in most indian shops aswell. I will post recipe for this soon.

1/2 tsp salt

1tbsp oil

Mustard seeds, curryleaves for Tadka.

Method:

Mix roasted and mashed eggplant and youghurt in a bowl along with salt and keep aside for few minutes. In a pan pour 1 tbsp oil, when hot add mustard seeds, when it starts to splutter, add curry leaves and Sundried pickled green chillies. Keep tadka in low flame until the sundried pickled green chillies turn its colour from light brown to dark brown or black. Remove from the flame and add it to the above eggplant and youghurt mix. Add salt, mix well and serve with Lemon rice or you can use this as 'dip' for pakodas, bhajias etc.,