Monday, July 1, 2013

Baby Brinjal (Eggplant) Dry Curry (Peanut Based)

Baby Brinjal Dry Curry is a Maharashtrian recipe. I got this recipe from my cousin sister. Both of us are don't like brinjals and hence we not get them. Couple of years back, we had this curry at my cousins place and totally loved them. I noted down the recipe and also made it for a potluck and it was a hit. So this way brinjals got an entry in my kitchen.



This Curry calls for Maharashtrian garam masala (goda masala) and trust me it sure makes a difference in this dish (My cousin sis has also given me a big batch of home made goda masala and I am loving it :-) ) Do give this a try and I am sure you will love it too!

Ingredients:
  • Baby Brinjal (eggplant)- 10
  • Onion, medium sized- 1
  • Tomato, big sized- 1
  • Coriander leaves (cilantro)- 10- 12 sprigs
  • Peanuts (groundnuts)- 1/3 cup
  • Oil- 3-4 Tbsp
  • Mustard seeds- 3/4 tsp
  • Cumin seeds- 1 tsp
  • Curry leaves- 1 sprig
  • Ginger- Garlic Paste- 1 1/2 tsp
  • Turmeric powder- 1/4 tsp
  • Cumin powder- 1/2 tsp
  • Coriander powder- 1/2 tsp
  • Red chilli powder- To taste
  • Goda Masala (or garam masala)- 1 Tbsp
  • Jaggery- 1 tsp (optional)
  • Grated coconut, fresh/ frozen- 2 Tbsp
  • Salt- To taste

Procedure:

Take a kadai and start frying the peanuts on a medium flame. Once it turns slight brown, turn off the heat and allow it to cool. Now remove the peel and break open the peanuts using your hands and then grind it to get a coarse powder.


Then chop the onion, tomato and cilantro.


Now chop off the stalk of the washed brinjals.


Then Slit them all the way through as shown in the picture.


Now heat oil in a big pan and then add mustard seeds. Once it splutters, add cumin seeds. Then add curry leaves, chopped onion. Fry it for a minute and then add the ginger- garlic paste. Fry it until it turns slight brown. 
Then add in the turmeric powder, red chilli powder, cumin powder, coriander powder, goda masala and coarsely ground peanuts. 


Mix well and then add chopped tomato, salt and fry for 2-3 minutes.


Then finally add the grated coconut, jaggery, chopped coriander leaves and baby brinjals.


Add enough water and then close it with a lid and continue heating until the brinjals are cooked (add water in little amounts as this is a dry curry and most of the water added has to cook down). Then turn off the heat.


Baby Brinjal Dry Curry is ready!!


Serve it hot with roti or chapathis or jeera rice. Above measurement serves 3-4 people.

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