Ingredients

• Large brinjals - 2
• Fresh curd - 2 cups
• Oil - 1 tbsp
• Ghee - 1 tsp
• Green chillies - 4
• Coriander leaves - 1 bunch
• Urad dal - 1 tsp
• Chana dal - 1 tsp
• Cumin seeds - 1/2 tsp
• Mustard seeds - 1/2 tsp
• Red chillies - 3
• Turmeric powder - 1/2 tsp
• Salt - as per your taste

How to Make Burnt Brinjal Pachadi

• Wash the brinjals and wipe them well with a dry cloth. Rub a little ghee on the surface of the brinjals
• Hold the brinjals with stems over a fire to burn skin
• Keep turning the brinjals, so that the skin on the surface is uniformly blackened
• Then put the brinjals directly on the fire until they get softened
• Remove from fire when done and wash the brinjals in a dish of water.
• The skin should automatically peel off. If it does not come off, peel the skin
• 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 kadhai and heat some oil in it
• Add urad dal, chana 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 to the curds
• Serve with rotis or rice