14 November 2016

Brinjal Pachadi

Brinjal Pachadi is a traditional condiment prepared in Pondicherry. This recipe has been passed on from my grandmother to my mother and now to me. This is usually served long side with mutton asathu (coconut) curry or fish asathu or any type of curry made with coconut.

Brinjal Pachadi

No. of Serving : 6


Brinjal - 200 gms

Onion - 1 medium

Tomato - 1 medium

Tamarind paste - 1 tsp thick paste

Salt to taste

Oil - 2 tsp

For tempering

Mustard seeds - 1 tsp

Urad dal - 1 tsp

Red chilli - 2

Green chilli - 2

Curry leaves - few

Preparation Method

1. In a kadai, heat oil and add mustard seeds, when the seeds begin to crackle add urad dal and fry till the dal turn golden brown; then add red chilli, green chilli and curry leaves.

2. Then add chopped onion and sauté till it turns translucent.

3. Then add chopped brinjal and sauté for 5 minutes, then sprinkle water and cook till the brinjal is half done.

4. Then add chopped tomato and cook till the brinjal and tomatoes are completely cooked.

5. Add tamarind paste and boil for another 5 minutes.

6. Garnish with coriander leaves. 


  1. Awesome side dish.. Love anything with brinjal :)

  2. priya @asmallbite
    Love the idea of pachadi made with brinjal.

  3. Interesting recipe. Looks delicious!

  4. Thank you so much for stopping on my blog.You have a nice collection too.
    For this particular recipe, I never tried it so i am excited to try this soon..
    Keep in touch and will look forward to more recipes....
    Also, I would like to invite you for a guest post on my blog.Looking forward to your positive response