Smoked Eggplant Pachadi

Share
2 Ratings
14 Reviews
Print
Recipe By Vahchef
25 m
2 servings
51.4 Cals

Palak Raita

A combination of spinach and yogurt makes a delicious and nutritious raita. Palak raita, ...

Chaat Sweet Tamarind Chutney

Khajur Imli ki chutney is a sweet-sour recipe prepared with tamarind, jaggery and dates....

Radish Tomato Chutney

This is a chutney recipe prepared with radish and tomato it is healthy and delicious chut...

Onion And Coconut Chutney

A simple chutney made with coconut and onions. It is served with idli and dosa. ...

Raw Tamarind And Coconut Chutney

Raw tamarind and coconut chutney is a sour taste and is frequently used in South India se...

Ridge Gourd Peel Chutney

Ridge Gourd Peel Chutney tastes heavenly when mixed with rice along with a dash of til oi...

Smoked Eggplant Pachadi Recipe, Baingan Ringna Chutney, How To Make Smoked Eggplant Pachadi Recipe

Name: SMOKED EGGPLANT PACHADI
Prep time: 15 min
Cook time: 10 min
Total time: 10 min
Yield: 2

Smoked eggplant pachadi is an excellent relish made with charring the eggplant until cooked and the skin peeled off; adding some yogurt and spices into the mashed smoked eggplant tempered with a nice seasoning to make it yummy, goes well with pulkas.

About Recipe

Vankaya Sannvankaya pachadi, Kathirikai karathuvaiyal, Begun Chatni

How to make SMOKED EGGPLANT PACHADI

(2 ratings)

14 reviews so far

Prep time
15 mins

Cook time
10 mins

Total time
25 mins

Author : Vahchef
Main Ingredient : Brinjal Eggplant

Servings : 2 persons
Published date : February 27, 2019

Ingredients used in SMOKED EGGPLANT PACHADI
• Urad dal - 2 tablespoons.
• Red chilly - 3 numbers.
• Cumin seeds - 1 tea spoon.
• Mustard seeds - 1/2 tea spoon.
• Oil - 2 tablespoons.
• Yogurt - 1 cup.
• Salt - to taste.
• Chopped onions - 1 number.
• Chopped coriander - 2 tablespoons.
• Egg plant (big) - 1 number.
• Hing - 1 pinch.
• Turmeric (optional) - 1/4 tea spoon.
• Green chilly - 3 numbers.
• Curry leaves - 2 springs.
Method:
Cook the eggplant on the stove (open flame) and peel off the skin and mash. Take a bowl, add mashed eggplant, chopped coriander, chopped onion, salt, yogurt, mix this well. For the tempering heat oil in a pan add mustard seeds, cumin seeds, red chilly, urad dal, hing, and turmeric, and green chilly, curry leaves. Pour the tempering on the eggplant pachadi and mix it. Serve this hot with pulkas.

Sam Sunny Posted on Sun May 12 2013

Da lentils u put do dy gt cookd? I think dy remain uncooked nd com hard in ur mouth while eating.

Reply 0 - Replies

Ben Pentangeli Posted on Sun May 12 2013

WOW !!! I can imagine that with a flat bread and some nicely spiced chucks of lamb or chicken.. My mouth is watering... You da man Vahchef

LifeEmbolden Posted on Sun May 12 2013

I learned to cook from your channel, this is a another easy recipe for me.

chainteef Posted on Sun May 12 2013

Grea tips great recipes thank you may Allah SWT bless you Aameen

Alok Mishra Posted on Sun May 12 2013

Vijay (Vahchef) Thanks for all the great recepies and inspiration! Smoked eggplant and onions and phulka.. aye haye. So simple yet so delicious. Jiyo!!!