Broiled Eggplant Raita | Sutta Katharikai Pachadi

Here I am with the Blogging Marathon group post. This is my other food bloggers group where we post recipes based on a theme for 3 days continuously for 4 weeks. This month I am planning to participate only for two weeks. So the next three recipes including today will be under the theme “Family Recipes”. I picked this theme because Amma is here is with me now and I learnt lot of family based recipes which I haven’t tried by myself. With Amma’s supervision this time I tried this by myself and here they are…

Broiled Eggplant Raita | Sutta Katharikai Pachadi

The first recipe that I am going to post is a super simple one. As we call it Sutta Katharikai pachadi or Roasted/broiled eggplant pachadi. In India, Amma used to roast it on stove top. You can roast it that or you can broil the way I did too. The burnt taste of brinjal mixed with curd and tadka is heavenly. This is a perfect side for sambhar rice or any variety rice. Amma said it goes well with Ven Pongal too but I haven’t tried that combo yet. :-)

Broiled Eggplant Raita | Sutta Katharikai Pachadi

Brinjal is one of my favorite veggie and I have posted a lot of brinjal recipes. Few of them are,

Here is the recipe,


  • Medium Sized Eggplant – 1
  • Yogurt/Curd – 1 cup
  • Dried red chillies – 3 to 4 (adjust according to your taste preference)
  • Salt – 1.5 tsps
  • Hing – 1 tsp
  • Mustard seeds – 2 tsps
  • Urad dal – 1 tsp
  • Channa Dal – 1 tsp
  • Curry Leaves – 1 strand
  • Oil – 2 tsps + 2 tsps


  • Apply the 2 tsps of oil over the eggplant and broil in the oven on high mode for 40 minutes flipping it once at 20th minute.

Broiled Eggplant Raita | Sutta Katharikai Pachadi

  • Or you can roast them over stove top too. Till the skin gets burnt and flesh inside becomes soft and tender.

Broiled Eggplant Raita | Sutta Katharikai Pachadi

  • Let it cool, peel off the skin and mash the flesh nicely.


  • Now add the curd and salt to the broiled eggplant and mix well.
  • Now in a separate tadka pan heat the other 2 tsps of oil.


  • Once the oil is hot add the mustard seeds, urad dal, channa dal, red chillies broken into small pieces and hing.
  • As they start to splutter add the curry leaves and turn off the heat.
  • Now add this tadka to the eggplant curd mixture and mix well.

Broiled Eggplant Raita | Sutta Katharikai Pachadi

That’s it. The eggplant raita is ready. :-)

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#60.

32 thoughts on “Broiled Eggplant Raita | Sutta Katharikai Pachadi

  1. my husband’s aunt makes this too – and it tastes yum ! thanks for the reminder , been ages since we made this. I make it after sauteeing in oil and add curd/ tadka. But broiling brings out an amazing smoky flavour :-))

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