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A smoky and tangy Andhra-style eggplant mash, made by roasting brinjal and mashing it with onions, tomatoes, and spices. This rustic dish pairs perfectly with hot rice, roti, or jowar bhakri.
For 4 servings
Roast the Eggplant
Prepare Tamarind & Eggplant Pulp
Prepare the Tempering (Tadka)
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A smoky and tangy Andhra-style eggplant mash, made by roasting brinjal and mashing it with onions, tomatoes, and spices. This rustic dish pairs perfectly with hot rice, roti, or jowar bhakri.
This andhra recipe takes 40 minutes to prepare and yields 4 servings. At 186.94 calories per serving with 3.47g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Sauté Aromatics
Combine and Simmer
Garnish and Serve
Add 2-3 cloves of minced garlic along with the onions for an extra layer of flavor.
Stir in 2 tablespoons of fresh curd (yogurt) at the end (with the heat off) for a creamier texture and milder tang.
Add 2 tablespoons of coarsely crushed roasted peanuts along with the tempering for a delightful crunch and nutty flavor.
Omit the tamarind and urad dal. You can add ginger-garlic paste and a pinch of garam masala for a flavor profile closer to Baingan Bharta.
Eggplant contains anthocyanins, particularly nasunin found in its skin, which are powerful antioxidants that help protect the body's cells from damage caused by free radicals.
The high fiber content from eggplant and other vegetables aids in digestion, promotes satiety (a feeling of fullness), and helps maintain stable blood sugar levels.
This dish is low in cholesterol and saturated fat. The fiber in eggplant can help lower LDL (bad) cholesterol levels, contributing to better cardiovascular health.
Yes, it is quite healthy. Eggplant is low in calories and a good source of fiber and antioxidants. The dish is made with fresh vegetables and spices. To make it even healthier, you can reduce the amount of oil used.
One serving (approximately 250g) contains around 150-180 calories, primarily depending on the amount of oil used. It is a relatively low-calorie and filling dish.
You can roast it on an outdoor barbecue grill for the best smoky flavor. Alternatively, you can bake it in an oven at 200°C (400°F) for 30-40 minutes or use an air fryer until the skin is wrinkled and the flesh is soft.
This recipe is naturally vegan as it uses vegetable oil and does not contain any dairy or animal products.
Bitterness can sometimes come from an over-ripe or seedy eggplant. Choosing a fresh, firm eggplant with smooth, glossy skin can help prevent this.
Vankaya Bajji can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and taste even better the next day. Reheat thoroughly before serving.