Baingan-Peanut Curry Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, mustard seeds, and curry leaves.
• STEP 2.Add chopped onions and sauté until golden brown.
• STEP 3.Add ginger-garlic paste, turmeric powder, red chili powder, and coriander powder. Cook for a minute.
• STEP 4.Add chopped eggplant and cook until it becomes soft.
• STEP 5.In a blender, grind peanuts, coconut, and water to make a smooth paste.
• STEP 6.Add the peanut paste to the pan and mix well. Cook for a few minutes.
• STEP 7.Add salt, sugar, and tamarind pulp. Mix well and simmer for 5-7 minutes.
• STEP 8.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Choose small and firm eggplants for better taste and texture.
• You can adjust the spice level according to your preference by adding more or less chili powder.
• For a creamier texture, you can add a tablespoon of yogurt or cream to the curry.

Storage and Serving

• Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the Baingan-Peanut Curry with steamed rice or Indian bread like roti or naan.