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Burnt Brinjal Pachadi Recipe

Burnt Brinjal Pachadi is a popular Indian Side-Dish
Author :
On :
Tuesday, 8 August, 2017
Category :
Vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Indian Recipe
Technique :
Roast Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • 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:

    1. Wash the brinjals and wipe them well with a dry cloth. Rub a little ghee on the surface of the brinjals
    2. Hold the brinjals with stems over a fire to burn skin
    3. Keep turning the brinjals, so that the skin on the surface is uniformly blackened
    4. Then put the brinjals directly on the fire until they get softened
    5. Remove from fire when done and wash the brinjals in a dish of water.
    6. The skin should automatically peel off. If it does not come off, peel the skin
    7. Mash the brinjals. Keep aside
    8. Make a paste of green chillies, coriander leaves and turmeric
    9. Add the paste to the brinjals and mix thoroughly
    10. Take a kadhai and heat some oil in it
    11. Add urad dal, chana dal, red chillies, cumin seeds and mustard seeds
    12. When the mustard seeds start spluttering remove from fire and mix it with the mashed brinjals
    13. Beat the curds till smooth
    14. Add salt and the brinjals to the curds
    15. Serve with rotis or rice


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