Brinjal Tomato kichadi

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Blend Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Matki Usal(Sprouted Matki or moth with spices), Spicy Chicken Chilli , ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Narthangai Pachadi

Rate This Recipe


  • 1/2 kg - brinjal (eggplant)
  • 1/2 kg - tomatoes
  • 5 - green chillies
  • 1 - onion, big
  • Curry leaves - a few
  • Coriander leaves - a few
  • Mustard seeds
  • 1/4 tsp - asafoetida powder
  • 2 tsp - oil
  • Salt to taste

How to Make Brinjal Tomato kichadi

  • Wash and cut all vegetables and onion.
  • Heat a pot with some water, salt
  • Add all the vegetables to cook.
  • Heat a wok, add oil, mustard seeds and curry leaves to splutter
  • Add hing and the boiled vegetables and cook.
  • Blend this in a food processor to a medium consistency.
  • Garnish with coriander leaves and serve hot with idli, dosa or steamed rice.