Brinjal Pacchadi

This is an Andhra style chutney and goes so well with rice and ghee. YUM!


  • Brinjal (Egg plant) – Depends on the size – 2 big or 5 thin long ones
  • Tomatoes – 4
  • Tumeric – a pinch
  • Oil
  • Methi seeds – 1Tsp
  • Urad dal – 1Tsp
  • Mustard seeds – 0.5 Tsp
  • Green chillies – 4
  • Red chilles – 4
  • Hing
  • Tamarind – one pebble size
  • Coriander leaves


Chop brinjal and soak in salt water for 15 minutes. Squeeze the water out of brinjal. Heat up a pan and add a little oil to fry brinjal. Fry the chopped brinjal with a little salt and tumeric. Take it out in a mixy and coarsely grind it. Keep this mixture aside.

Now, heat up a little oil in the pan and add methi seeds, urad dal, mustard seeds. Once the mustard seeds sputter, add hing and fry for a minute. Add slit green chillies, red chillies and fry for another minute. Coarsely grind the mixture with tamarind. Keep this mixture aside.

Now fry chopped tomatoes very well. Grind the tomatoes well.

Mix all the ground ingredients and add coriander leaves.

Enjoy with rice and ghee!