Preparation time-30 minutes
Serving-4 to 6
Serving-4 to 6
Ingredients:
- Small brinjal (washed)-250 gm
- Peanuts-50 gm
- Garlic cloves (peeled)-8 to 10
- Green chilli-1
- Chopped ginger-2 inch
- Chopped Onion-1
- Cumin seeds-1/2 tsp
- Turmeric powder-1/2 tsp
- Red chilli powder-1/2 tsp
- Coriander powder-1/3 tsp
- Coriander powder-1/3 tsp
- Garam masala powder-1/3 tsp
- Cooking oil-4 tbsp
- Salt to taste
Method:
- Turn on the flame and heat a pan, add peanuts and roast it for 2-3 minutes on low-medium flame.
- Take out the roasted peanuts in a blending jar and let it cool down a little.
- Coarsely grind the roasted peanuts(do not grind it into powder) and keep it aside for further use.
- In a blending jar: add ginger, green chilli, garlic onions and little water, blend it into smooth paste.
- Cut all the brinjals from middle, keep the attached stem intact.
- Heat a pan, add little oil and let it heat. Add brinjals and fry it for 2 minutes on medium flame, keep flipping.
- Take out the fried brinjals in a plate and add little oil in the same pan.
- Once the oil is heated, add cumin seeds and fry it for few seconds.
- Add turmeric powder, red chilli powder, coriander powder and cumin powder.
- Mix it and cook it for 30-40 seconds on low flame, keep stirring.
- Add blended masala paste, fry the masala for 2-3 minutes on low-medium flame, keep stirring.
- Add grounded peanuts and mix it with masala, add one glass of water and mix it.
- Add salt to taste, mix it, increase the flame to high and let the curry come to boil.
- Add fried brinjal into the curry, mix it, cover the pan and cook it for 15-18 minutes on low flame.
- Add garam masala powder and stir it, cover the pan and cook it for another minute on low flame.
- Turn off the flame, ready to serve.
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