Burnt Brinjal Pachadi Recipe

Cooking Directions

• STEP 1.Roast the brinjal over an open flame until the skin is charred and the flesh is soft.
• STEP 2.Allow the brinjal to cool, then remove the charred skin and mash the flesh.
• STEP 3.In a bowl, whisk together yogurt, salt, and turmeric powder. Add the mashed brinjal and mix well.
• STEP 4.In a small pan, heat oil and add mustard seeds. Once they splutter, add curry leaves and red chili. Pour this tempering over the pachadi and mix well.
• STEP 5.Serve the Burnt Brinjal Pachadi with rice or roti.

Cooking Tips

• Choose small and firm brinjals for better taste and texture.
• You can adjust the amount of yogurt according to your preference for tanginess.
• For a spicier pachadi, add finely chopped green chilies along with the tempering.

Storage and Serving

• Burnt Brinjal Pachadi can be stored in the refrigerator for up to 2 days.
• Before serving, allow the pachadi to come to room temperature and give it a stir.
• Garnish with fresh coriander leaves before serving for added freshness.