Brinjal Perugu Pachadi

Recipe by
Total Time:
25-30 mins
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Sambal Belacan

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  • 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