How to make Andhra Mashed Brinjal -

Small brinjals cooked in Andhra spices and mashed

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Small brinjals (छोटे बैंगन), Tamarind pulp (इमली का पल्प )

Cuisine : Andhra

Course : Main Course Vegetarian

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For more recipes related to Andhra Mashed Brinjal checkout Vankaya Perugesi, Brinjal and Drumstick Coconut Masala, Bhagare Baingan - SK Khazana. You can also find more Main Course Vegetarian recipes like Soppina Palya Katrika Poriyal Palak Sprouts Mushroom Chettinad

Andhra Mashed Brinjal

Andhra Mashed Brinjal Recipe Card

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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 : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Andhra Mashed Brinjal Recipe

  • Small brinjals 8-10

  • Tamarind pulp 2 teaspoons

  • Mustard seeds 1/2 teaspoon

  • Onions chopped 2 medium

  • Ginger chopped 1 teaspoons

  • Garlic chopped 2 teaspoons

  • Salt to taste

  • Green chillies slit 2-3

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1 1/2 teaspoons

  • Cumin seeds 1/2 teaspoon

  • Dried red chillies (bor mirchi) 7-8

  • Curry leaves 15

  • Oil 3 tablespoons

Method

Step 1

Quarter brinjals and keep them soaked in water.

Step 2

Heat 2 tbsps oil in a non stick pan, add mustard seeds and let them splutter. Add onions, ginger and garlic and sauté till soft.

Step 3

Add brinjals, salt, green chillies, turmeric powder and mix well. Cover and cook on high heat for 3-4 minutes.

Step 4

Add red chilli powder and mix well. Add ½ cup water and mix. Cover and cook on medium heat till brinjals become tender.

Step 5

For the tempering, heat 1 tbsp oil in another non stick pan, add cumin seeds, red chillies and curry leaves and sauté till fragrant.

Step 6

Add tamarind pulp to the brinjals and mix. Mash everything with the back of the ladle

Step 7

Add the tempering and cover immediately to trap the flavours. Serve hot.

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MasterChef Sanjeev Kapoor

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.