ANDHRA SPECIAL BRINJAL PACHCHADI

INGREDIENTS

Brinjal- 4 cut into cubes

Tomatoes- 2 (medium sized)

Coriander leaves- 2/3 cup 

Chilli powder - 1 tb sp.

Cumin seeds - 3 tb sp. 

Red chillies - 2 long

Garlic pods - 5

Green chillies -3

Curry leaves - 1 stem

COOKING

In a pan, put some oil, add jeera, garlic pods, red chillies, green chillies and curry leaves. Fry properly till the aroma comes out. 

Add tomatoes and fry that as well with pinch of salt, chilli powder and let the tomatoes cook nicely.

add Brinjal cubes and fry until soft and add coriander leaves.

Let this entire mixture cool down a bit prior to grinding (its difficult to grind hot stuff). adjust salt as per taste.

Now, grind it. Do NOT grind it into a fine paste.. it should be just a bit grinded, so that you can taste brinjal bits while eating with rice, rotis or especially curd rice. 

OPTIONAL

You can do the same dish with ridge guard and with only tomatoes.  

Brinjal can be cooked in oven for 4-5 min prior to frying

Coconut could be good to add, if you are not a spice eater.

Serves= 3 

Cooking time = 15 minutes

HAPPY COOKING

TOMATO- CORIANDER CHUTNEY

Tomato chutney is authentic for idly and dosa. I modified a bit to make nice colored tomato-cilantro chutney that goes very well with my Rawa upma and Aloo upma (Click here).

Note down the recipe ....

INGREDIENTS
Tomato- 3, cut into pieces
Onion- half- chopped
Cilantro/ Coriander leaves- 1 cup full (usually 1)
Urd dal- 1/2 cup
red chilies- 4 (medium sized)
Oil to saute
Salt to taste

COOKING
1. Saute tomatoes, onions and urdal in oil in a pan on low flame for 2 minutes.
2. Add coriander and red chiles and salt to taste
3. Grind it to a thick paste and serve with any breakfast dish

Serves: 5-6 people. Cooking time: 5 minutes

HAPPY COOKING :)