After the broiled (roasted) eggplant is cool ground it without adding water
Transfer it to bowl, sprinkle some salt and add smooth lump free curd; mix everything well
In a tadka pan add coconut oil and when oil is hot add mustard seeds and let it splutter. Add green chilli and let it temper
Transfer the tempering to the pachadi. Sprinkle some coriander leaves and pacahdi is ready