peanuts brinjal pachadi

Peanuts brinjal pachadi is a simple tasty chutney made by grinding the cooked brinjal and tomato to a fine thick paste. The addition of peanuts makes it have a taste similar to that of peanut chutney. It tasted best with steaming rice and hot ghee.We had that with idly, dosa and pongal too.

Peanuts Brinjal Pachadi from Andhra

brinjal/ eggplant/ aubergine – cubed

tomatoes – cubed

tbsp peanuts

ridge gourd (optional)

coriander seeds

garlic

tsp cummin seeds

tsp oil

Salt

water

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.

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

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.

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

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

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