Prep
10 minCook
10 minThanks 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.
sounds great nd looks delicious!!! never heard this before..Wann to try this…Thanks for sharing..
Thats a new one in chutney…never tried this…surely gonna try this as it might taste very nice…
Wow wat a delicious and new combo…never thought of making chutney with both peanuts and brinjal..
Totally new chutney to me…here v get lots of eggplants,but i know only few recipes with it,thanx for sharing…
Wow!! Thts a new pachadi for me…looks really yumm!!
This combo of peanuts with brinjals is new to me…looks tasty Vij 🙂
wow!, this is a new recipe and appears to be good.
that's a lovely one..please do participate in my first cooked food event…do check my blog for details
This chutney looks delicious! thanks for sharing:)
New to me, looks lovely and yummy.