Also called by names like aubergine and eggplant, this purple hued fleshy vegetable is a versatile thing and fun to cook with. Dish-up a very traditional bharta with it, bake a lasagna with parmesan and eggplant or just fry it for a great accompaniment with dal-chawal, brinjal is versatile. To choose one without seeds, pick the lighter one with a smooth shiny skin.
For more recipes related to Andhra Brinjal Pachadi checkout Bharli Vangi, Eggplant Chilli Garlic, Achari Baingan, Baingan Bharta . You can also find more Main Course Vegetarian recipes like Makai Ki Patal Bhaji, Parangikai Pulikai, Miloni Matar Mushroom, Paneer Steak In Chunky Tomato Sauce.
Prep Time : 6-10 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Andhra Brinjal Pachadi Recipe
Brinjals 5-6 small
Oil 1 tablespoon
Mustard seeds ½ teaspoon
Black grams split skinless ¼ teaspoon
Curry leaves 8-10
Lemon juice 1 teaspoon
Salt to taste
Bengal gram (chana) split 1 teaspoon
Black grams split skinless ½ teaspoon
Coriander seeds ½ teaspoon
Dried red chillies 2-3
Oil ½ teaspoon
Rub ½ teaspoon oil on the brinjals and thread them on a metal skewer.
Roast over direct heat till their skin is completely charred and the brinjals are cooked. Transfer into a bowl, cover and set aside to cool.
To make spice powder, heat oil in a small non-stick pan. Add split Bengal gram, split black gram, coriander seeds and red chillies and sauté till light golden and fragrant. Remove from heat, cool and grind to a coarse powder.
Peel the roasted brinjals and cut into small cubes.
Heat remaining oil in a non-stick pan. Add mustard seeds and let them splutter. Add split black gram and sauté till golden.
Add curry leaves and brinjals, and sauté for 1 minute. Add spice powder and sauté for 1 minute.
Add lemon juice and salt, mix well and remove from heat.
How to make Dry Chilli Chicken How to make Dry Chilli Chicken Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
- How to make Indo-Chinese Pan Roasted Chicken
- How to make Agri Mutton
- Gongura Chicken Recipe Card
- How to make Andhra Brinjal Pachadi - Spicy and bursting with wonderful flavors, this brinjal preparation from Andhra is irresistible.
- How to make Hara Masala Kofta Pulao Mutton mince kofte cooked with basmati rice and green chutney very very taste.
- A Mexican snack spicy corn mixture and cheese wrapped in tortillas and baked food
- How to make Cheesy Eggplant Casserol
- How to make Palak Paneer
- How to make Ginger Chicken
- Strawberry Detox Water Recipe Card
- How to make Goan Chicken Stew Chicken stew made in Goan style
- 5 soups to brighten a rainy day
- How to make Chocolate Peda - Chocolate insinuates itself into every confection, including peda
- 7 winter stews from around the world
- How to make Chana Masala Rice - Kala chana and rice