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.
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.
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..
sounds great nd looks delicious!!! never heard this before..Wann to try this...Thanks for sharing..
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.