Peppered Brinjal And Peanut Butter Curry Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 2.Add chopped onions and sauté until golden brown. Add ginger-garlic paste and cook for a minute.
• STEP 3.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until tomatoes are soft.
• STEP 4.Add chopped brinjal and cook until they are tender. Add water if needed.
• STEP 5.Add peanut butter and mix well. Cook for a few minutes until the flavors are well combined.
• STEP 6.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Choose small and firm brinjals for this recipe as they cook faster and have a better texture.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• If you prefer a smoother curry, you can blend the onion-tomato mixture before adding the brinjal.

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 curry with steamed rice or freshly made roti for a complete meal.