How to make Andhra Brinjal Pachadi - Spicy and bursting with wonderful flavors, this brinjal preparation from Andhra is irresistible.


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


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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