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Brinjal Perugu Pachadi Recipe

Brinjal Perugu Pachadi is a popular Indian Pickles and Chutneys
Author :
On :
Friday, 15 July, 2016
Category :
Vegetarian Recipe
Course :
Pickles and Chutneys Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 2
Rated 4 based on 100 votes


  • 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:

    1. 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
    2. See that the brinjal gets uniformly burned on all sides. Put the brinjals on fire until they get softened
    3. 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
    4. Mash the brinjals. Keep aside
    5. Make a paste of green chillies, coriander leaves and turmeric, add the paste to the brinjals and mix thoroughly
    6. Take a kadai and put oil in it. Add urad dal, channa dal, red chillies, cumin seeds and mustard seeds
    7. When the mustard seeds start spluttering, remove from fire and mix it with the mashed brinjals
    8. Beat the curds till smooth, add salt and the brinjals along with the paste to the curds
    9. Serve with rotis or rice


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