Step 1

Heat oil in a kadai. Once they get heated up, add cummin seeds, garlic cloves, green chillies and coriander seeds. Throw in the brinjal, tomatoes and ridge gourd.

Step 2

Cook covered for 10- 15minutes on a low flame. Once done, let them cool.

Step 3

Simultaneously heat another kadai and dry fry the peanuts for 3-5 minutes on a medium flame with constant sauteing. Once done, remove and let it cool.

Step 4

Grind them all to a fine thick paste with little salt and little water. Adjust salt before serving.

Step 5

Serve the yummy brinjal pachadi with rice topped with a generous spoonful of ghee and spicy crispy pappad.