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Andhra Brinjal Pachadi
Main Ingredients | Brinjals, Oil |
Cuisine | Andhra |
Course | Main Course Vegetarian |
Prep Time | 6-10 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 5-6 small brinjals
- 1 tablespoon oil
- ½ teaspoon mustard seeds
- ¼ teaspoon split skinless black gram
- 8-10 curry leaves
- 1 teaspoon lemon juice
- Salt to taste
Spice powder
- 1 teaspoon split Bengal gram (chana dal)
- ½ teaspoon split skinless black gram
- ½ teaspoon coriander seeds
- 2-3 dried red chillies
- ½ teaspoon oil
Method
- 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.
- Serve hot.
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