Brinjal Pachhadi

Just an easy recipe.  There are two methods to prepare this pachhadi and I’m sharing both the methods here.  My mother’s sister ,periamma , I have already mentioned about her in ” my blogging journey ” used to prepare this with padavedu brinjal.  As far as I know they are the best brinjals . one can identify these brinjals with the bright purple color and spiky calyx.  Let me five you the recipe.


  • 1/2 kg brinjals 
  • 1 cup very fine chopped shallots 
  • 1 tbsp finely chopped ginger
  • 2 tbsps finely chopped green chillies ( remove the seeds ) 
  • 1/2 a tsp asafoetida
  • A pinch of turmeric 
  • 2 tbsps of tamarind pulp
  • 1 tsp oil ( sesame oil)
  • 1 tsp mustard seeds
  • 1/2 a tsp cumin seeds
  • 1 tsp broken black gram
  • Few curry leaves
  • Coriander leaves chopped
  • Salt as per taste/ 1 tbsp
  • 1 tsp of lemon juice


Wash and chop the brinjal to small pieces.

In a pressure pan ,add the brinjals, onion, green chillies, ginger and the tamarind pulp add half a cup of water and pressure cook .

One whistle is enough , sometimes when I get the padavedu brinjals I cook these in ordinary pans.

Allow the cooker to cool , open and mash the cooked brinjals.  This should not have more water, excess water you can discard or use it for other purpose .

Now, in a fry pan , heat oil ,add mustard seeds , cumin, broken black gram, asafoetida ,turmeric powder and curry leaves .

Let this  splutter and add the tempering to the the mashed pachhadi.

Garnish with coriander and a tsp of lemon juice.

You can have this with steamed rice or jowar ka roti ( baakri ).

Search my page for jowar roti for the preparation.


For this method we need the bigger variety of brinjal ( you can prepare with the regular one also ).

Fire cook the brinjals on the gas stove  , that is you have to burn the brinjal in the fire until the outer skin turns black and starts peeling .

Once the brinjaks are burnt , immerse into cold water.

Peel the skin ,collect in bowl ,add salt , finely chopped onions ,green chilies , tamarind pulp , turmeric, assfoetida,,ginger , lemon juice and coriander .

Mix well and serve , no need to season with oil and mustard seeds.

You can add 1/4 tsp of cumin powder , just for the flavour of cumin .

This is without oil and tastes slightly different .


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