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A classic Andhra dish featuring tender baby eggplants in a rich, nutty gravy made from peanuts, coconut, and sesame seeds. It’s a perfect blend of spicy, tangy, and savory flavors.
For 4 servings
Prepare the Masala Powder
Prepare and Stuff the Brinjals
A classic Andhra dish featuring tender baby eggplants in a rich, nutty gravy made from peanuts, coconut, and sesame seeds. It’s a perfect blend of spicy, tangy, and savory flavors.
This andhra recipe takes 60 minutes to prepare and yields 4 servings. At 318.63 calories per serving with 6.17g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Sauté Brinjals and Prepare Gravy Base
Simmer the Curry
Garnish and Serve
Add a handful of boiled chickpeas or paneer cubes along with the brinjals for extra protein.
Include small, peeled potatoes or drumstick pieces. Sauté them along with the brinjals.
Replace peanuts with an equal amount of roasted gram dal (pottukadalai) for a different nutty flavor.
After sautéing the onions and masala, add the stuffed brinjals and 1 cup of water. Pressure cook for 2 whistles on medium heat.
Brinjal contains nasunin, an antioxidant that protects brain cells. The spices used, like turmeric, are also known for their anti-inflammatory and antioxidant properties.
Peanuts, sesame seeds, and coconut are excellent sources of monounsaturated and polyunsaturated fats, which are beneficial for heart health.
Brinjal is a good source of dietary fiber, which aids in digestion, helps maintain bowel regularity, and can contribute to a feeling of fullness.
This dish is packed with plant-based protein from peanuts and essential minerals like iron, magnesium, and manganese from the seeds and spices.
A typical serving of around 250g contains approximately 350-400 calories, primarily from the oil, peanuts, and coconut used in the gravy.
Yes, it can be a healthy dish. Brinjal is rich in fiber and antioxidants. The nuts and seeds provide healthy fats and protein. To make it healthier, you can reduce the amount of oil used.
Absolutely. For a 'satvik' version, you can skip the onion and ginger-garlic paste. The flavor will be slightly different but still delicious due to the rich masala powder.
Bitterness usually comes from over-roasting or burning the spices, especially the sesame seeds or peanuts. Always roast on a low flame until just fragrant and lightly colored.
Store the curry in an airtight container in the refrigerator for up to 2-3 days. The flavors often deepen overnight, making it taste even better the next day. Reheat gently on the stovetop or in the microwave.
Yes, you can. Cut the large eggplant into 1.5-inch cubes. You won't be able to stuff them, so simply sauté the cubes until partially cooked and then add them to the gravy to simmer.
This recipe goes great with these complete meals
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