Spicy Eggplant Curry With Roasted Peanuts

Updated on March 9, 2020
ShailaSheshadri profile image

Cooking is one of my passions. I like to make nutritious and tasty foods at home.

Spicy eggplant (brinjal) curry.
Spicy eggplant (brinjal) curry.

Spicy Eggplant (Brinjal) Curry

Eggplants (brinjal) are rich in fiber, low in calories, and packed with nutrients. Indian cuisine makes use of eggplant in many different ways, including curries, raita, snacks, fritters, pakoras, and more. Dishes that incorporate eggplant are often spicy and delicious.

This spicy eggplant curry is a version of Sri Lankan eggplant curry. The original recipe calls for coconut milk, but I have replaced it with roasted peanut powder, which gives the dish a nice, smoky flavor.

While you can use any type of eggplant, the deep purple ones are best for this curry.

The completed curry served in a bowl.
The completed curry served in a bowl.

Cook Time

Prep time: 15 min
Cook time: 25 min
Ready in: 40 min
Yields: 4 servings

Ingredients

  • 3 eggplants, washed, sliced lengthwise, immersed in water
  • 1 capsicum, diced (optional)
  • 3 tablespoons peanuts, roasted, skin removed, roughly powdered
  • 1/2 teaspoon mustard seeds
  • 2 tablespoons oil
  • 1/2 teaspoon or less red chili powder
  • 1 dry red chili
  • 1 tomato, finely chopped
  • 1 onion, finely chopped
  • 1 gooseberry-sized tamarind, soaked in water
  • 1/4 teaspoon garam masala powder
  • 1/4 teaspoon coriander powder (optional, adds a nice flavor)
  • 1/6 teaspoon sugar, to balance the taste
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon turmeric powder
  • 2 pinches hing/asafetida powder
  • 8 curry leaves
  • 2 tablespoons coriander leaves, finely chopped, for garnish

Instructions

  1. Wash the eggplants. Slice them lengthwise and immerse them in water. This step removes the sticky substance on the slices and retains the white color. Drain the water from the eggplants when you are ready to use the slices.
  2. Roast the peanuts in a deep-bottomed pan until they become crispy. Transfer them to a plate. Remove the skins once they've cooled. Dry-grind them to get a rough powder. Set aside.
  3. Heat 1 tablespoon of oil in the same pan. Throw in the mustard seeds. Let them splutter. Add dry red chili and curry leaves. Saute for 5 seconds.
  4. Add the drained eggplant slices. Add the salt and turmeric powder. Saute the mixture on medium-high flame for 2 minutes.
  5. Reduce heat. Sprinkle in a very small amount of water if needed. Stir-cook until the eggplants are cooked. Make sure they don't get mushy. Transfer the cooked eggplant to a plate.
  6. In the same pan, add the remaining oil. Throw in the chopped onions. Saute until they become translucent. Add chopped capsicum and salt. Stir-cook the mixture for 2 more minutes.
  7. Add the chopped tomatoes. Saute them until they wilt. Now, add all the spice powders (red chili powder, coriander powder, and garam masala powder). Mix well. Saute over low fire for 30 seconds,
  8. Add the cooked eggplant and roasted peanut powder. Mix well. Add about 2 cups of water. Throw in sugar and asafoetida powder. Bring the mixture to a gentle boil and simmer for 3 to 4 minutes. Check for salt. Add salt if necessary.
  9. Garnish the curry with the finely chopped coriander leaves.
  10. Your favorite eggplant curry is ready! Serve with roti, chapati, flatbread, or rice. Enjoy!

Photo Guide

Click thumbnail to view full-size
Step one: Roast peanuts. Remove the skins once they cool down. Dry-grind them to get a rough powder.The peanut powder will look like this.Step two: Immerse sliced eggplant in water for some time.Step three: Heat a tablespoon of oil in a deep-bottomed pan. Throw in mustard seeds. Let them crackle. Add dry red chili and curry leaves. Saute for a while.Step four: Add eggplant slices. Throw in some salt. Add turmeric powder. Mix well.Step five: Stir-cook while sprinkling in some water till they become soft.Transfer them to a plate.Step six: To the same pan, add remaining oil. Throw in chopped onions. Saute till they become translucent.Step seven: Add chopped capsicum and some salt. Saute for two minutes.Step eight: Add chopped tomatoes. Cook till they wilt.Step nine: Add all spice powders as per instructions. Mix well. Saute for a few seconds.Step ten: Add cooked eggplant slices. Add roasted peanut powder. Throw in sugar and hing powder. Mix well.Step eleven: Add two cups of water. Bring the mix to a boil and simmer for 3 to 4 minutes. Turn off the stove.Transfer the curry to a serving dish. Garnish with chopped coriander leaves. Enjoy dunking flatbread, roti, or chapati in this awesome side dish. Enjoy!
Step one: Roast peanuts. Remove the skins once they cool down. Dry-grind them to get a rough powder.
Step one: Roast peanuts. Remove the skins once they cool down. Dry-grind them to get a rough powder.
The peanut powder will look like this.
The peanut powder will look like this.
Step two: Immerse sliced eggplant in water for some time.
Step two: Immerse sliced eggplant in water for some time.
Step three: Heat a tablespoon of oil in a deep-bottomed pan. Throw in mustard seeds. Let them crackle. Add dry red chili and curry leaves. Saute for a while.
Step three: Heat a tablespoon of oil in a deep-bottomed pan. Throw in mustard seeds. Let them crackle. Add dry red chili and curry leaves. Saute for a while.
Step four: Add eggplant slices. Throw in some salt. Add turmeric powder. Mix well.
Step four: Add eggplant slices. Throw in some salt. Add turmeric powder. Mix well.
Step five: Stir-cook while sprinkling in some water till they become soft.
Step five: Stir-cook while sprinkling in some water till they become soft.
Transfer them to a plate.
Transfer them to a plate.
Step six: To the same pan, add remaining oil. Throw in chopped onions. Saute till they become translucent.
Step six: To the same pan, add remaining oil. Throw in chopped onions. Saute till they become translucent.
Step seven: Add chopped capsicum and some salt. Saute for two minutes.
Step seven: Add chopped capsicum and some salt. Saute for two minutes.
Step eight: Add chopped tomatoes. Cook till they wilt.
Step eight: Add chopped tomatoes. Cook till they wilt.
Step nine: Add all spice powders as per instructions. Mix well. Saute for a few seconds.
Step nine: Add all spice powders as per instructions. Mix well. Saute for a few seconds.
Step ten: Add cooked eggplant slices. Add roasted peanut powder. Throw in sugar and hing powder. Mix well.
Step ten: Add cooked eggplant slices. Add roasted peanut powder. Throw in sugar and hing powder. Mix well.
Step eleven: Add two cups of water. Bring the mix to a boil and simmer for 3 to 4 minutes. Turn off the stove.
Step eleven: Add two cups of water. Bring the mix to a boil and simmer for 3 to 4 minutes. Turn off the stove.
Transfer the curry to a serving dish. Garnish with chopped coriander leaves. Enjoy dunking flatbread, roti, or chapati in this awesome side dish. Enjoy!
Transfer the curry to a serving dish. Garnish with chopped coriander leaves. Enjoy dunking flatbread, roti, or chapati in this awesome side dish. Enjoy!
5 stars for Spicy Eggplant (Brinjal) Curry With Roasted Peanuts

Nutritional Information

Nutrition Facts
Serving size: 1
Calories 148
Calories from Fat54
% Daily Value *
Fat 6 g9%
Saturated fat 0 g
Carbohydrates 8 g3%
Sugar 2 g
Fiber 2 g8%
Protein 3 g6%
Cholesterol 0 mg
Sodium 82 mg3%
* 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.

Comments

Submit a Comment
  • ShailaSheshadri profile imageAUTHOR

    ShailaSheshadri 

    2 years ago from Bengaluru

    Thanks. You are right. Eggplants are also called as Aubergine. Try this yummy curry.

  • profile image

    Fay Cooke 

    2 years ago

    This sounds amazing! I love all things Egg plant. We call them Aubergine here in the uk.

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