Eggplant (Brinjal) Peanut Curry

Eggplant or brinjal is a vegetable that easily takes on the flavor of the dish it is cooked in. It also imparts beautiful smoky flavor to the dish. In India, many dishes like gravy, dry curry, chutney, kottu are made with eggplant. This recipe is a very simple preparation with very less ingredients; but delicious nonetheless.

Ingredients

Eggplant (Brinjal) – 300 gms

Peanuts – 3 tbsp.

Tomato – 1 sliced

Red Chili Powder – ¾ tsp

Dhania (Coriander) Powder – 1 tsp

Roasted Cumin (Jeera) Powder – ½ tsp

Imli (Tamarind) Pulp – ¼ tsp

Salt to taste

For Tempering

Oil – 2 tbsp

Mustard (Rai) – ½ tsp

Jeera (Cumin) – ¾ tsp

Curry Leaf – 2 strands

Preparation:

Remove the stem and crown of the Brinjal. Cut the Brinjal into lengthy pieces.

Pressure cook the Peanut (Groundnut) with ¼ cup of water for two whistles.

Heat Oil in a pan. Add Mustard and allow to crackle. Add Jeera and Curry Leaves and stir for 10 seconds.

Add Brinjal and cooked Peanuts and sauté for 3 to 4 minutes.

Add Tomatoes and cook for couple of minutes. 

Add all the dry powders and Tamarind Pulp.

Mix well. Cover with a lid and cook for 5 to 6 minutes in low to medium flame. Stir in between.

Cook till the vegetables are cooked well.

Done!

Goes best with rice, roti etc