Eggplant Pachadi

Eggplant pachadi

Ingredients (Serves 6)

1. Eggplant – 1 large

2. Yoghurt – 1 cup or as required

3. Salt – To taste

4. Oil – 2 tsp

    Mustard seeds – 1/2 tsp

    Dried red chilies – 2, broken

    Urad dal – 1/2 tsp

    Fenugreek seeds – 1 pinch

    Hing / asafoetida – 1 tiny pinch

    Curry leaves – A few


1. Wash the eggplant well and wipe with a kitchen towel.

2. Cut off the stalk and prick holes all over the eggplant using a fork.

3. Place the eggplant on a lined baking sheet and bake at 450 F for 30 minutes.

Take it out and let cool for 5 minutes.

4. Remove the eggplant peel and smash it well. Set aside.

5. Heat oil in a cheena chatti / pan. Splutter mustard seeds and fry dry red chilies, urad dal, fenugreek seeds, hing and curry leaves. Next add the mashed eggplant and salt, to taste. Mix well and cook for 2 minutes. Switch off. Allow it to cool a bit and then add yoghurt and mix well. Taste-check for salt. Serve with rice and other side-dishes.

Recipe Courtesy – Saraswathy Srinivasan

Eggplant pachadi

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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