Peanuts brinjal pachadi from Andhra

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. This recipe was shared by best buddy B. It tasted best with steaming rice and hot ghee.We had that with idly, dosa and pongal too.

Thanks B for sharing it. S & I really liked it. 🙂Ingredients
1 cup brinjal/ eggplant/ aubergine – cubed
1/2 cup tomatoes – cubed
2 tbs peanuts
1/2 cup ridge gourd (optional)
3 tsp coriander seeds
3-4 green chillies – chopped
5-6 – garlic cloves
2 tsp cummin seeds
1 tsp oil
Salt to taste
1/4 cup water

Method
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.

This dish is my entry for Priya’s Think Spice – Think Coriander Seeds event originally started by Sunita of Sunita’s World.