Ingredients

• 2 - large brinjals
• 2 cups - fresh curds
• 1 tbsp - oil
• 1 tsp - ghee
• 4 - green chillies
• 1 bunch - coriander leaves
• 1 tsp - urad dal
• 1 tsp - channa dal
• 1/2 tsp - cumin seeds
• 1/2 tsp - mustard seeds
• 3 - red chillies
• 1/2 tsp - turmeric powder
• Salt - to taste

How to Make Brinjal Perugu Pachadi

• Wash the brinjals and wipe them well with a dry cloth. Rub a little ghee or dalda on the entire surface of the brinjals. Hold the brinjals with stems over fire, to burn skin
• See that the brinjal gets uniformly burned on all sides. Put the brinjals on fire until they get softened
• Remove from fire when done and wash the brinjals in a dish of water. The skin automatically comes off. If it does not come off the skin needs to be peeled off
• Mash the brinjals. Keep aside
• Make a paste of green chillies, coriander leaves and turmeric, add the paste to the brinjals and mix thoroughly
• Take a kadai and put oil in it. Add urad dal, channa dal, red chillies, cumin seeds and mustard seeds
• When the mustard seeds start spluttering, remove from fire and mix it with the mashed brinjals
• Beat the curds till smooth, add salt and the brinjals along with the paste to the curds
• Serve with rotis or rice