Burnt Brinjal Pachadi

Recipe by
Total Time:
20 - 30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Roast Recipe
Difficulty: Easy

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  • 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