This is a very tasty, spicy side dish for rice using smoked brinjal cooked on open fire. With only a few ingredients it can be prepared in a jiffy. Large white brinjals are preferred. Large deep purple ones are also good for this pachadi. In fact I prepare this dish only using purple brinjal as they are available widely in Hyderabad and even Delhi and Coimbatore.

It is a great favorite of mine. Anything prepared using smoked brinjals is yummy for me. Super comfort food. There are many recipes using this, right from simple Iguru pachadi (just add salt and seasoning to smoked brinjal pulp) to Banda pachadi (this one) to Pulusu pachadi (a gravy using tamarind paste) to Perugu pachadi (using fresh curd). I like eating it by mixing just the pulp and salt with rice and a drop of ghee.

Our mammagaru used to be particularly fond of the smoked brinjal dishes. Amma used to prepare it very often. She used slightly large white brinjals, cooking several of them two at a time on stove-top. My son somehow does’nt like the smell of smoked brinjal. Rest of us enjoy this and so I prepare these regularly.

Ingredients:

• Large brinjal
• Season and grind:
  • Urad dal – 1 tbsp
  • Mustard – 1/2 tsp
  • Methi – 1/2 tsp
  • Red chilli – 5
  • green chilli – 2
  • tamarind – gooseberry size
  • coriander leaves – 1 tbsp packed

Method:

• Apply a drop of oil on brinjal’s surface and grill it by directly placing on the fire. Turn on all sides and let it get charred and cooked.
• Once the skin becomes completely black and it gives out a cooked/burnt smell, remove from fire and let cool.
• Season the said ingredients except green chillies and coriander in a tablespoon oil and let it cool.
• Rinse the grilled brinjal in water and peel the skin. (Check that the inside is free of any worms) Crush with fingers into pulp.
• Grind the seasoning along with tamarind, green chilly and coriander (and a little brinjal pulp) into coarse state.
• Mix this well with the pulp along with salt.
• Add some fresh coriander and serve with hot rice.

Notes:

• Take care to cook the brinjal well on all sides. Piercing it here and there in several places with a knife helps get the interior cooked well.