Cooking veggies in Peanut based gravy always made me mouth-watering. Brinjals taste so good with peanuts & onions based curry. We can also make the same curry using capsicum instead of brinjal. Peanuts, sesame seeds and poppy seeds are the base to the underlying gravy. We will enjoy the coarse texture of these ingredients in each bite. Try this Brinjal Peanut Curry with any Indian Bread of your choice and let me know your experience!
Preparation and Yield:
| Preparation time | 10 mins |
| Cooking Time | 20 mins |
| Servings | 4 |
| Recipe Category | Main |
| Recipe Cuisine | Indian |
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| Brinjal Peanut Curry Recipe | Brinjal in Peanut Gravy Recipe |
Ingredients:
| Egg Plant | 2 Long or 10 medium brinjals |
| Onion | 1 Medium size finely chopped |
| Ginger-Garlic Paste | 1 Tablespoon |
| Tamarind Extract | ½ Cup |
| Peanuts | ¾ Cup |
| Sesame Seeds | 1 Tablespoon |
| Poppy Seeds | 1 Tablespoon |
| Turmeric Powder | ¼ teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Coriander Powder | 1 teaspoon |
| Oil | 2 Tablespoon |
| Cumin Seeds | 2 teaspoon |
| Mustard Seeds | ½ teaspoon |
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| Brinjal Peanut Curry Recipe | Brinjal in Peanut Gravy Recipe |
Method:
- Soak gooseberry sized tamarind in ½ Cup water and extract the juice and set it aside. Wash and chop the eggplants to thin slices of each 2" long and set it aside
- Dry roast the peanuts till they are crispy and take it out. Dry roast the sesame seeds till they sputter and take it aside with peanuts
- Also dry roast the poppy seeds till they crackle and grind all the dry roasted ingredients to a coarse powder. Keep this aside
- In a pan, heat a tablespoon of oil. Add cumin seeds and allow it to sputter. Then add chopped eggplant
- Add turmeric powder, salt and mix well. Keep the flame in low and allow the eggplant to cook till they are tender. Take the tender eggplant aside
- Heat oil in pan. Add mustard seeds and cumin seeds and allow it to splutter. Add finely chopped onions and saute them till they turn light brown color
- Add ginger-garlic paste and mix well with onions. When the onions are nicely sauted, add coarsely ground powder and mix well
- Add salt, red chili powder, coriander powder and salt and mix well. Add ¼ Cup of water and allow the masalas to cook in medium flame for 5 minutes
- Then add cooked eggplant and mix well. Add tamarind extract and stir well. Adjust salt if needed
- Allow the Brinjal Peanut curry to cook in low flame for 5 minutes or till the oil oozes out and then switch off the flame. Garnish with coriander leaves
- Serve the delicious Brinjal Peanut curry with Roti or any Indian Bread of your choice and enjoy your meal!
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| Brinjal Peanut Curry Recipe | Brinjal in Peanut Gravy Recipe |
