Take a wide saucepan and add some oil.
Add chopped brinjal pieces.
Then, add the chopped onions, tomato, and chillies to the pan and sauté.
Now, add a Tsp of salt to the pan and mix it in.
Close the lid of the saucepan and let the brinjals cook for about 10 minutes on a low flame.
Finally,add the chopped coriander leaves and mix well.
Let the mixture cool down. Once cool, empty the contents into a mixer jar and grind it into a fine pachadi.
Add the mustard seeds and urad dal to a tempering pan and then add oil.
Let them crackle and pop. Now, add curry leaves and asafoetida powder to the pan one after the other.
Finally, add the tempering to the ground pachadi and mix well.
Empty the pachadi into a bowl. Your pachadi is ready to be served!
