Kathirikai Pachadi

Instructions

1. 1

   Roast the eggplant

   • Wash and pat dry the eggplant.
   • Brush it with a little oil all over.
   • Roast it directly over a gas flame, turning frequently with tongs, until the skin is charred and the flesh is completely soft. This takes about 10-12 minutes.
   • Alternatively, prick the eggplant and bake at 200°C (400°F) for 25-30 minutes.
   • Set aside and let it cool completely.
2. 2

   Prepare the eggplant pulp

   • Once cool enough to handle, carefully peel off the charred skin.
   • Place the peeled flesh in a bowl, discard the stem, and mash it well with a fork to a coarse texture.
3. 3

   Combine the pachadi ingredients

   • In a mixing bowl, whisk the yogurt until it's smooth and creamy.
   • Add the mashed eggplant, finely chopped onion, green chilies, and salt to the yogurt.