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Brinjal Curd Chutney (Vankaya Perugu Pachadi )


1 large sized pachadi vankaya (egg plant)
1 split green chilli
1 cup yogurt (perugu- curd)
Pinch of asafetida
pinch of turmeric
coriander leaves
1 tsp urad dal
Salt, oil
1 tsp mustard seeds
1 tsp cumin seeds
3 individual fenugreek seeds
2-3 dry red chillies


1.Apply oil to brinjal and grill till its soft and the skin turns black. Peel the skin and mash the brinjal.
2.Beat the curd and add to the mashed egg plant with salt and turmeric.
3.Heat 1 tsp oil in a pan.Add mustard seeds and let it splutter.Add asafetida,
cumin seeds, urad dal, methi seeds ,dry red chillis and green chilli.
4.Fry till brown or for 30 seconds on medium heat.
5.Add the seasoning to the brinjal mixture and mix well. Add coriander leaves.
6.Serve with hot steaming rice/chapati.
You can also bake the brinjal instead of grilling.
Variation to the above pachadi is make a paste of the seasoning and coriander leaves
and then add to the mashed brinjal curd mixture.

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