Eggplant curry is made using peanuts and sesame seeds predominantly. The flavour of peanuts and the oily sesame seeds make the curry rich in texture and taste. Chappati and eggplant curry is personally my choice of food for dinner. Let's take a look at the ingredients.
Ingredients:
1 medium sized eggplant or 5-6 brinjals slit vertically along with it's stem
1 carrot, optional
1 tbsp black pepper corns
2 tbsp peanuts
2 tbsp white sesame seeds
3 tbsp sesame oil
Few curry leaves
3 green chillies, slit vertically
1 tbsp thick tamarind paste
1 tsp red chilli powder
salt to taste
Steps:
1. Dry roast the peanuts till light brown, Then add sesame seeds and roast till sesame seeds turn light brown. We need to add sesame seeds later as it turns out brown quickly as compared to the peanuts.
2. Let it cool completely. Then add the peanut and sesame seeds mixture to a mixer and grind it to a coarse powder. If you grind nicely, the eggplant curry would become like a paste which might change the texture and taste of the dish.
3. In a heavy bottomed pan, add sesame oil. Once it's hot, add black pepper, curry leaves and green chillies. Saute them for a minute.
4. Add Chopped eggplant and carrots to the pan and saute well till eggplant oozes out oil. Alternatively, brinjals could be used with stems as such. That is another awesome recipe. I do not get brinjals here in California, hence posting the recipe with eggplant. Carrot is an additional vegetable I have added to this dish and is totally optional.
5. After about 5 minutes, brinjals and carrots would have been half cooked.
6. Add tamarind paste diluted with a cup of water. Add chilli powder and salt. Mix it well and let it boil till the raw smell of tamarind paste goes away. This may take another 4-5 minutes.
7. Add the peanut, sesame seeds dry roast powder to the pan.
8. Stir well and let it be on high flame for a while.
8. After 5-6 minutes, the eggplant curry oozes out oil. This is the final step, you can now switch off the flame.
9. Serve it hot with chappati or parotta.
Ingredients:
1 medium sized eggplant or 5-6 brinjals slit vertically along with it's stem
1 carrot, optional
1 tbsp black pepper corns
2 tbsp peanuts
2 tbsp white sesame seeds
3 tbsp sesame oil
Few curry leaves
3 green chillies, slit vertically
1 tbsp thick tamarind paste
1 tsp red chilli powder
salt to taste
Steps:
1. Dry roast the peanuts till light brown, Then add sesame seeds and roast till sesame seeds turn light brown. We need to add sesame seeds later as it turns out brown quickly as compared to the peanuts.
3. In a heavy bottomed pan, add sesame oil. Once it's hot, add black pepper, curry leaves and green chillies. Saute them for a minute.
4. Add Chopped eggplant and carrots to the pan and saute well till eggplant oozes out oil. Alternatively, brinjals could be used with stems as such. That is another awesome recipe. I do not get brinjals here in California, hence posting the recipe with eggplant. Carrot is an additional vegetable I have added to this dish and is totally optional.
5. After about 5 minutes, brinjals and carrots would have been half cooked.
6. Add tamarind paste diluted with a cup of water. Add chilli powder and salt. Mix it well and let it boil till the raw smell of tamarind paste goes away. This may take another 4-5 minutes.
7. Add the peanut, sesame seeds dry roast powder to the pan.
8. Stir well and let it be on high flame for a while.
8. After 5-6 minutes, the eggplant curry oozes out oil. This is the final step, you can now switch off the flame.
9. Serve it hot with chappati or parotta.
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