Hyderabadi baghare baingan |Aubergines in a thick creamy sauce | How to make baghare baingan from scratch

The inevitable part of an authentic Hyderabadi biryani platter is Baghare baingan ,aubergines cooked in a creamy nutty sauce of coconut and peanuts.Baghare means tempering and baingan refers to aubergines.The tangy nutty ,silky gravy is served as an accompaniment to the biryani .But I personally like it with simple tempered rice or a chapati .

Peanuts and roasted gram chutney| Chutney for dosa and idli | South indian chutneys

South Indian food is incomplete with out the mention of chutneys ,and pickles.Be it from hot, sour,sour and sweet ....you just start naming it and there seems to be no end to the variations of chutneys .South Indian breakfast  generally starts on a savoury note .

Idlis, dosa, uttappam ......all are paired with chutneys  and sambar of course.  So today's post is a simple yet tasty Peanut and roasted gram  chutney that goes well with idly or dosa .I had served it with ragi dosa.This chutney even goes well with Meduvada.

Every south Indian house hold has its own recipe of chutneys .This is my granny's recipe which till today  I follow  . 

This is a blitz and serve chutney if the ingredients are ready .