Meena's Taste Mantra

Spicy Mashed Brinjal - An Andhra Specialty!

Whenever we make Jowar based flatbreads we tend to have Brinjal as one side dish. Somehow Brinjal - Jowar combination is simply delicious. Today Amma made lovely puffed Bajra Jowar Wheat Rotis and this lovely Spicy Mashed Brinjal as the side dish.

Spicy Mashed Brinjal is an Andhra Specialty which Amma picked up while in Bengaluru. This was served along with Dosa in one of the restaurant Breakfast Buffets and since Appa loved it, Amma re created the same with her own tweaks!

Spicy Mashed Brinjal is a shade bit spicier than our normal spice levels but this spice is what makes this dish so mouthwatering. The heat is definitely evident but pleasantly bearable. Infact Amma has reduced the spice from the original that they tasted to suit our tolerance levels.

INGREDIENTS

8 Brinjals

2 tsp Oil

2 Onion, medium size, finely chopped

4 clove Lahsun | Garlic, finely chopped | Optional

1 tsp Adrak | Ginger, finely chopped

2 Green Chillies, slit length wise

A pinch Hing | Asafoetida Powder

1 tsp Haldi | Turmeric Powder

1/2 tsp Rai | Mustard Seeds

1 tsp Red Chilli Powder

2 tsp Imli | Tamarind Pulp

To taste Salt

1 tblsp Fresh Dhania | Coriander Leaves, finely chopped

For Tempering

1 tsp Oil

1 tsp Jeera | Cumin Seeds

2 sprig Kadhi Patta | Curry Leaves

2 Sukhi Lal Mirch | Dried Red Chilli, broken to 2

METHOD

Wash and dry Brinjals. Cut the stem and quarter them length wise. Place them in a bowl of water so that they do not change colour.
In a non stick Kadhai, heat oil and add rai.
As rai splutters, add onion, ginger, green chillies, hing and garlic. Saute till the onions become translucent.
Add quartered brinjals, haldi, red chilli powder and salt. Add 1 tblsp Water and mix well
Cover cook on medium flame till brinjals are cooked and become soft.
Add imli pulp and 1/2 cup water and mix. Gently mash with the back of the ladle. Switch off the gas and transfer to a serving bowl.
In a small pan, heat oil and make tempering by adding jeera, red chillies and curry leaves. As the jeera crackles, switch off the gas and pour this tempering on top of the mashed brinjal.
Garnish with freshly chopped dhania.
Serve hot with Rice | Jowar Bhakri | any Roti, Dosa.

We relished this Spicy Mashed Brinjal along with Bajra Jowar Wheat Rotis as well as cool cool Thaiyr Sadam | Curd Rice.

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.