Burnt Brinjal pachadi

Lots of people do not cook brinjal because of its taste. Even I join the gang who never adds up brinjal in the weekly grocery list.
But I did want to try this burnt brinjal pachadi which I happened to watch in NDTV good times chef made brinjal dip it was very much tempitng and now it’s my version of burnt brinjal pachadi suiting our taste buds.

What you need :
Big Brinjal –  1 cup
Red chilli – 3 – 4 nos
Jeera – 1/2 tsp
Curd – 1 cup
Mustard seeds – 1/2 tsp
Oil – for tempering
Curry leaves and Coriander leaves.
Dry grind jeera and red chilies to fine powder.
Apply oil on the brinjal and burn it on the stove until the skin changes its texture to soft.
Peel off the skin of the brinjal once it cools down and mash them.
Add curd to it and whisk it with the egg beater.
Now add ground jeera , red chilli powder to it and add salt.
And the final step season with mustard,curry leaves and coriander leaves.
Now the pachadi is ready to go with dosa,roti,adai..


  1. says

    Wow!!!! I am waiting to taste it, bcoz i know how well my sister can cook 🙂 I am glad for your new passion cooking… You are doing great cooking and this adds to it… write more 🙂

    Loads of love
    Swapna 🙂

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