Spicy Eggplant Curry With Roasted Peanuts
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.
- 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
- 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.
- 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.
- 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.
- Add the drained eggplant slices. Add the salt and turmeric powder. Saute the mixture on medium-high flame for 2 minutes.
- 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.
- 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.
- 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,
- 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.
- Garnish the curry with the finely chopped coriander leaves.
- Your favorite eggplant curry is ready! Serve with roti, chapati, flatbread, or rice. Enjoy!
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|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 82 mg||3%|
|* 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.|