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A classic Hyderabadi curry featuring tender, fried baby eggplants simmered in a rich, nutty, and tangy gravy made from peanuts, sesame seeds, and coconut. A quintessential side dish for biryani or pulao.
For 4 servings
Dry Roast & Make Masala Paste
Prepare & Fry Eggplants
A classic Hyderabadi curry featuring tender, fried baby eggplants simmered in a rich, nutty, and tangy gravy made from peanuts, sesame seeds, and coconut. A quintessential side dish for biryani or pulao.
This hyderabadi recipe takes 60 minutes to prepare and yields 4 servings. At 261.73 calories per serving with 4.52g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
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Prepare Tempering & Sauté Aromatics
Cook the Gravy
Simmer & Finish
For a nut-free alternative, replace the peanuts with an equal amount of poppy seeds (khus khus) or melon seeds (magaz). Roast and grind them in the same way.
Add 1-2 slit green chilies along with the onions during the tempering stage for an extra layer of heat.
For a richer, creamier texture, add 1 tablespoon of cashew paste along with the main ground masala paste and cook as directed.
Add a few small, par-boiled baby potatoes along with the fried eggplants to simmer in the gravy for a more substantial dish.
The combination of peanuts, sesame seeds, and coconut provides monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help manage cholesterol levels.
Eggplant is a great source of dietary fiber, which aids digestion, promotes a feeling of fullness, and helps in regulating blood sugar levels.
This dish is loaded with spices like turmeric, cumin, and coriander, which are known for their powerful antioxidant and anti-inflammatory properties, helping to combat oxidative stress in the body.
As a completely plant-based dish, it provides essential nutrients, vitamins, and minerals without any cholesterol, making it a wholesome choice for vegetarians and vegans.
Yes, it can be a healthy dish. It's rich in healthy fats from nuts and seeds, fiber from eggplant, and antioxidants from spices. However, it is calorie-dense due to the oil, peanuts, and coconut, so portion control is key for a balanced diet.
One serving (approximately 1 cup) contains around 280-310 calories, depending on the exact amount of oil used and absorbed during the cooking process.
Small, round, or long purple or green Indian eggplants (brinjals) are ideal. They have fewer seeds, a tender texture, and absorb the flavors of the gravy beautifully.
Absolutely. You can prepare the gravy (up to the point before adding the eggplants) and store it in an airtight container in the refrigerator for up to 2 days. When ready to serve, reheat the gravy, fry fresh eggplants, and simmer them together.
This usually happens if the ground masala paste is not cooked long enough. It's crucial to sauté the paste on low heat until it darkens and you see oil separating from the sides. This step cooks the raw peanuts and spices, developing a deep, roasted flavor.
This recipe goes great with these complete meals
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