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Tender, small eggplants simmered in a rich and aromatic gravy made with onions, tomatoes, peanuts, and a blend of classic Indian spices. A perfect main for rotis or rice.
For 4 servings
Prepare the brinjals. Wash the brinjals thoroughly. Make two slits from the bottom end upwards in a criss-cross pattern, stopping just before the stem so they remain whole. Inspect the inside for any worms. Place them in a large bowl of water with 1 tbsp of salt for 15-20 minutes. This prevents them from browning and removes bitterness.
Create the masala powder. In a dry pan over low-medium heat, roast the peanuts until they are aromatic and lightly browned. Transfer to a plate. In the same pan, toast the sesame seeds until they start to pop, then add the desiccated coconut and toast for another 30-40 seconds until golden. Let all roasted ingredients cool completely, then grind them into a fine powder in a blender or spice grinder.
Shallow fry the brinjals. Drain the brinjals from the salted water and pat them completely dry with a kitchen towel. Heat 2 tbsp of oil in a wide, heavy-bottomed pan over medium heat. Carefully place the brinjals in the pan, ensuring not to overcrowd it. Fry for 5-7 minutes, turning occasionally, until they are lightly browned on all sides and about 70% cooked. Remove from the pan and set aside.
Build the gravy base. In the same pan, add the remaining 3 tbsp of oil. Once hot, add the cumin seeds and let them splutter. Add the finely chopped onions and sauté for 6-8 minutes until they turn soft and golden brown. Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
Cook the masala. Pour in the tomato puree and cook for 5-6 minutes, stirring frequently, until the mixture thickens and you see oil separating at the edges. Add the turmeric powder, red chili powder, and coriander powder. Stir and cook for one minute until the spices are fragrant.
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Tender, small eggplants simmered in a rich and aromatic gravy made with onions, tomatoes, peanuts, and a blend of classic Indian spices. A perfect main for rotis or rice.
This south_indian recipe takes 55 minutes to prepare and yields 4 servings. At 310.84 calories per serving with 5.02g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and simmer. Add the ground peanut-sesame-coconut powder to the pan and mix well. Cook for 2 minutes, stirring continuously. Pour in 1.5 cups of warm water, salt, tamarind paste, and jaggery. Stir everything together to form a smooth gravy and bring it to a gentle boil.
Finish the curry. Gently place the fried brinjals into the simmering gravy. Reduce the heat to low, cover the pan, and let it cook for 10-12 minutes, or until the brinjals are completely tender and have absorbed the flavors. Stir gently once or twice to prevent sticking.
Garnish and serve. Turn off the heat. Sprinkle the garam masala over the curry and gently mix it in. Garnish with fresh chopped coriander leaves. Let the curry rest for 5-10 minutes before serving to allow the flavors to meld. Serve hot with roti, naan, or steamed rice.
For a nut-free version, omit the peanuts and increase the amount of sesame seeds and desiccated coconut to create the thick, nutty base.
For a richer, creamier texture, you can add 2 tablespoons of cashew paste or a splash of coconut milk along with the water.
You can add other vegetables like potatoes or drumsticks. Par-boil or fry them separately before adding them to the gravy along with the brinjals.
Mix a portion of the ground masala powder with some of the spice powders and a little oil to make a thick paste. Stuff this paste into the slits of the brinjals before frying for an even more intense flavor.
Brinjals are an excellent source of dietary fiber, which aids digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
The use of peanuts and sesame seeds provides monounsaturated and polyunsaturated fats, which are beneficial for heart health and reducing bad cholesterol levels.
Spices like turmeric, ginger, and garlic contain powerful compounds such as curcumin and gingerol, which have natural anti-inflammatory and antioxidant effects, supporting overall wellness.
This dish is entirely plant-based, offering a wealth of vitamins, minerals, and phytonutrients from vegetables, nuts, and seeds, contributing to a balanced diet.
One serving of Brinjal Masala Curry contains approximately 290-310 calories, depending on the amount of oil used and the size of the vegetables. It's a moderately caloric dish packed with nutrients.
Yes, this curry is quite healthy. Brinjals are low in calories and high in fiber. The masala paste uses nuts and seeds, which provide healthy fats, protein, and minerals. The spices used have anti-inflammatory properties. To make it even healthier, you can reduce the amount of oil.
Absolutely. If you have a peanut allergy, you can substitute them with an equal amount of cashews or almonds for a similar creamy texture. Alternatively, you can simply increase the quantity of sesame seeds and coconut.
The best way to avoid bitterness is to use fresh, young, and small brinjals with fewer seeds. Soaking them in salted water for at least 15-20 minutes before cooking is a crucial step that helps draw out any bitter compounds.
Store leftover Brinjal Masala Curry in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and improve overnight. Reheat gently on the stovetop or in the microwave before serving.
Yes, the dry masala powder (roasted peanuts, sesame, coconut) can be made in a larger batch and stored in an airtight container for a few weeks. This can significantly reduce the prep time for the recipe.