How to make Andhra Brinjal Pachadi -
Spicy and bursting with wonderful flavors, this brinjal preparation from Andhra is irresistible.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Brinjals (बैंगन), Oil (ऑइल)
Cuisine : Andhra
Course : Main Course Vegetarian
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 Whole Tomato Curry Raw Banana Curry Vegetable Makhanwala Babycorn in Hot Garlic Sauce
Andhra Brinjal Pachadi Recipe Card
Hindi: baingan
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.
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
Spice powder
Bengal gram (chana) split 1 teaspoon
Black grams split skinless ½ teaspoon
Coriander seeds ½ teaspoon
Dried red chillies 2-3
Oil ½ teaspoon
Method
Step 1
Rub ½ teaspoon oil on the brinjals and thread them on a metal skewer.
Step 2
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.
Step 3
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.
Step 4
Peel the roasted brinjals and cut into small cubes.
Step 5
Heat remaining oil in a non-stick pan. Add mustard seeds and let them splutter. Add split black gram and sauté till golden.
Step 6
Add curry leaves and brinjals, and sauté for 1 minute. Add spice powder and sauté for 1 minute.
Step 7
Add lemon juice and salt, mix well and remove from heat.
Step 8
Serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
