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Andhra Brinjal Pachadi
Spicy and bursting with wonderful flavors, Andhra Brinjal Pachadi often appears at celebrations and festivals. The Andhra region hosts many rich, flavorful dishes. The Andhra region hosts many rich, flavorful dishes. Mustard seeds often make an appearance in dishes and bring a unique flavor.
Some of these ingredients may prove challenging to find, unless you have a specialty grocery. We’ve included links here and on our food product page. This should help to retain the true authenticity of this beloved dish.
Also, please note that even if you have not enjoyed eggplant (brinjals) in other dishes, try this one. Roasting eggplant brings out a very satisfying flavor. In addition, combining with the other flavors, it takes on a new characteristic with a flavor medley.
Ingredients for Andhra Brinjal Pachadi Recipe
- 6 small Brinjals (Eggplant)
- 1 T coconut oil
- 1/2 tsp mustard seeds
- 8-10 curry leaves
- 1 tsp Black grams, split skinless
- 1 tsp lemon juice
- salt to taste
- 1 tsp (Bengal) gram (chana) split
- 1/2 tsp Black grams split, skinless
- 1/2 tsp coriander seeds
- 3 dried red chilies
- 1/2 tsp coconut oil
Directions:
To make Andhra Brinjal Pachadi,
- Rub 1/2 tsp oil on the eggplant and roast until they are softened and skin is completely charred. Put into a bowl, cover, and set aside to cool.
- Make a spice powder:
- Heat oil in a small pan. Add Bengal gram, black gram, coriander seeds and red chilies.
- Sauté over medium heat until it turns light golden brown and is fragrant.
- Remove from heat and cool.
- Grind or blend to a coarse powder.
- Peel roasted eggplant. Cut into small cubes.
- Heat remaining oil in a skillet. Add mustard seeds and heat until they crackle.
- Add the split black gram and sauté until they turn golden brown.
- Put curry leaves and brinjals into skillet. Sauté for 1 minute.
- Add spice powder and sauté an additional minute.
- Sprinkle lemon juice and salt over mixture.
- Mix well and remove from heat.
- Serve Andhra Brinjal Rachadi very hot.
