Eggplant Curry With Roasted Peanuts
Eggplant (Brinjal) Curry
Experience the Awesome, Smoky Flavor of Roasted Peanuts in Eggplant (Brinjal) Curry
Eggplants (brinjal) are rich in fiber and low in calories. They have many nutrients. People use them in many ways, mainly for making curries, raita, snacks, fritters, pakoras, etc. Eggplant dishes are normally spicy and delicious.
We South Indians use lot of coconut in our recipes. This eggplant curry is a special side dish that has roasted peanut powder instead of coconut milk.
This eggplant curry is a version of Sri Lankan curry. The original recipe calls for coconut milk, but it is replaced by roasted peanut powder. Peanuts give this dish a nice, smoky flavor.
While you can use any type of eggplant, the deep purple one are best for this curry.
Now, let me show you in detail how to make eggplant curry.
- 3 eggplant, washed, sliced lengthwise, immersed in water
- 1 capsicum, optional, diced, I used
- 3 tbsp peanuts, roasted, skin removed, roughly powdered
- 1/2 tsp mustard seeds
- 2 tbsp oil
- 1/2 tsp or less red chili powder
- 1 dry red chili
- 1 tomato, finely chopped
- 1 onion, finely chopped
- gooseberry-sized tamarind, soaked in water
- 1/4 tsp garam masala powder, available in Indian stores
- 1/4 tsp coriander powder, optional, gives nice flavor, available in Indian stores
- 1/6 tsp sugar, to balance the taste
- 1/2 tsp salt, or as per taste
- 1/4 tsp turmeric powder
- 2 pinches hing/asafetida powder
- 8 curry leaves
- 2 tbsp coriander leaves, finely chopped, for garnishing
Step-By-Step Instructions and Images for Making Eggplant (Brinjal) Curry With Roasted Peanuts:
- Wash eggplant. Slice them lengthwise. Immerse them in water. This step is to remove the sticky substance on the slices, and to retain the white color.
- Drain water from the eggplant at the time of using.
- Roast peanuts in a deep-bottomed pan or wok till they become crispy. Collect them in a plate. Remove the skin when they become cold. Dry grind them to get a rough powder. Keep aside.
- Heat a tablespoon of oil in the same pan. Throw in mustard seeds. Let them splutter. Add dry red chili and curry leaves.
- Throw in eggplant slices. Add some salt and turmeric powder. Saute on medium high flame for two minutes.
- Reduce the heat. Sprinkle very little water if needed. Stir-cook till they are done. Don't make them mushy. Collect them in a plate.
- In the same pan, add remaining oil. Throw in chopped onions. Saute, till they become translucent. Throw in chopped capsicum. Add a little salt. Stir-cook for two minutes.
- Throw in chopped tomatoes. Cook them till they change their shape. Add all the spice powders, such as red chili powder, coriander powder, and garam masala powder. Mix well. Saute for 30 seconds,
- Add cooked eggplant and roasted peanut powder. Mix well. Add about two cups of water. Throw in sugar and hing powder. Give a nice boil. Reduce the heat. Simmer for 3-4 minutes. Check for salt. Adjust accordingly.
- Garnish the curry with finely chopped coriander leaves.
- Your favorite eggplant curry is ready! Serve roti, chapati, flatbread, or rice with this yummy side dish. Dunk flatbread into this spicy curry and enjoy eating!
Nutritional Information of Eggplant Curry With Roasted Peanuts
|Serving size: 1|
|Calories from Fat||54|
|% Daily Value *|
|Fat 6 g||9%|
|Saturated fat 0 g|
|Carbohydrates 8 g||3%|
|Sugar 2 g|
|Fiber 2 g||8%|
|Protein 3 g||6%|
|Cholesterol 0 mg|
|Sodium 126 mg||5%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|