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Author sthumma Yield No Value
Published May 12, 2013 Cooking Time 1 hour
Recipe Type Others Preparation Time 30 min
Ingredient Brinjals Standing Time 1 hour
Description: Smoked eggplant pachadi is an excellent relish made with charring the eggplant until cooked and the skin peeled off; adding some yogurt and spices into the mashed smoked eggplant tempered with a nice seasoning to make it yummy. Goes well with phulkas!


Ingredient Name Quantity Unit
Urad Dal 2 Tablespoons
Red Chilly 4 Numbers
Cumin Seeds 1/2 Teaspoons
Mustard Seeds 1/2 Teaspoons
Oil 2 Tablespoons
Yogurt 1 big Cup
Salt To Taste
Chopped Onions 2 Numbers
Chopped Coriander 1 Bunch
Egg Plant (big) 1 Numbers
Hing 1 Pinch
Turmeric (optional) 1/4 Teaspoons
Green Chilly 3 Numbers
Curry Leaves 2 Springs


1. Cook the egg plant on the stove (open flame) and peel off the skin and mash.
 2. Take a bowl, add mashed egg plant, chopped coriander, chopped onion, salt, yogurt, mix this well.
3. For the tempering heat oil in a pan add mustard seeds, cumin seeds, red chilly, urad dal, hing, and turmeric, and green chilly, curry leaves. 4. Pour the tempering on the egg plant pachadi and mix it.
5. Serve this hot with phulkas.
Posted May 12, 2013

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