- Deep-fry eggplant pieces and keep aside. In a pan add oil, dry red chilies, mustard seeds, cumin seeds, chopped onion, curry leaves, chopped green chili, ginger garlic paste, turmeric powder, mix well and saute for 2 minutes. Then add chopped tomatoes mix well, after that add coriander powder, chili powder mix well, cover it with lid and cook for 5 minutes on slow flame. In a pan dry roast peanuts, sesame seeds, grind into a mixture and keep aside. Once the tomatoes are cooked, add eggplant and mix it, cover it with lid and cook for 3-4 minutes. Then take it into a blender and blend well. Then sprinkle the powder of peanuts and sesame seeds mix well. Lastly garnish it with chopped coriander leaves.
Vankaya tomato pachadi
#myrecipe
By Shaalini Shaalu
Jan, 19th
615
Servings
10 persons
Cook Time
25 minutes
Ingredients
14
- 16
Ingredients
- Brinjal
- Tomato
- Onion
- Green chillies
- Dried red chillies
- Sesame
- Peanuts
- Curry leaves
- Cumin
- Mustard
- Coriander powder
- Red chilli powder
- Ginger garlic paste
- Oil
- Turmeric powder
- Salt
