This is yet another eggplant curry from my grand mom. She is very good in preparing this and she prepares this each time I used to go home for vacation. I love this eggplant curry with the flavor of peanut in it. But she prepares in a earthen or mud vessel (mun chatti) which gives excellent taste.I called her today morning and got the recipe…so first time for me too…I served this curry with my hubby’s favorite poriyal and rasam for lunch.But he didnt even touch those poriyal,rasam or curd…Do I need any more compliments? Here we go with the recipe….
Eggplant (big) – 1
Chopped onion – 1
Chopped Tomato – 1
Mustard, cumin seeds – 1tsp(each)
Ginger, garlic paste – 1tsp
Peanut – 6
Sesame seeds – 1tsp
Red chili – 3
Green chili – 1
Curry and coriander leaves – 6leaves
Chili and coriander powder – 2tsp(each)
Cut the eggplant into small pieces and deep-fry them in oil. Drain oil and keep aside. Heat little bit oil in the pan (don’t add too much of oil bcoz eggplant has already observed some oil) add mustard seeds and allow them to splutter. Now add cumin seeds, red chili one by one. Add onion, curry leaves, green chili, ginger garlic paste and saute it for while.
Put tomato, chili, and coriander powder and cover them and allow cooking well. Heat 1tsp of oil in another pan fry peanuts and sesame seeds. Grind this as a powder in blender.
Now add the fried eggplant into the tomato mixture and saute it for while. Then sprinkle the peanut and sesame powder over the eggplant mixture and saute it for 1 min and remove form fire.
Don’t have to cook bcoz peanuts are already cooked.Garnish with coriander leaves. Serve with hot rice or roti.
This is an easy to make eggplant fry, which goes extremely delicious with rice and dhal. We really enjoyed this combination.BTW I didn’t make this,,,my beloved hubby kumar made this for me from his favorite cookery show(Vahrehvah). I am just posting this recipe to encourage him (hope he like the encouragement and will make more yummy dishes like this..he..he).Here is recipe how he made this….
Eggplant – 1(big)
Chili powder – 2tsp
Turmeric Powder – 1/2tsp
Salt – 1tsp
Rice flour – 2tsp
Eggplant Before cooked
Cut the eggplant into thin slices (1/2'' thickness) as shown in picture.
For marinating mix chili powder, turmeric, rice flour and salt. Apply this dry mixture on the eggplant both sides.
Once its cooked remove from the pan and do the same with rest of the pieces. Serve it with hot rice and dhal.
I am sending these eggplant dishes to pooja's Vegetable Of The Week-Brinjal.