Brinjal Curry With Roasted Peanuts Recipe

Brinjal Curry with Roasted Peanuts is a delicious and flavorful dish made with eggplants and peanuts. The eggplants are cooked until tender and then simmered in a rich and aromatic peanut sauce. The roasted peanuts add a crunchy texture and nutty flavor to the curry. This dish is perfect as a main course or as a side dish with rice or roti.

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15minstotal
15m.total
Brinjal Curry With Roasted Peanuts
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Ingredients for Brinjal Curry With Roasted Peanuts Recipe

  • 0.33 cup Brinjals, Chopped
  • 0.08 cup Roasted Peanuts
  • 0.33 tablespoon Oil
  • 0.17 teaspoon Mustard Seeds
  • 0.17 teaspoon Cumin Seeds
  • 1.50 Y Leaves
  • 0.17 Onion, Finely Chopped
  • 0.17 teaspoon Ginger Garlic Paste
  • 0.08 teaspoon Turmeric Powder
  • 0.17 teaspoon Red Chili Powder
  • 0.17 teaspoon Coriander Powder
  • As required Salt To Taste
  • 0.17 cup Water
  • as required Fresh Coriander Leaves For Garnish

Directions: Brinjal Curry With Roasted Peanuts Recipe

Cooking Directions

  • STEP 1.Start by roasting the peanuts in a dry pan until they turn golden brown. Set them aside to cool.
  • STEP 2.In a separate pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
  • STEP 3.Add chopped onions and sauté until they turn translucent. Then add ginger-garlic paste and cook for a minute.
  • STEP 4.Add chopped brinjals and cook until they are slightly tender. Then add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
  • STEP 5.Pour in water and let the brinjals cook until they are completely tender and the flavors are well combined.
  • STEP 6.Meanwhile, grind the roasted peanuts into a coarse powder.
  • STEP 7.Once the brinjals are cooked, add the peanut powder to the curry and mix well. Cook for a few more minutes.
  • STEP 8.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 taste by adding more or less red chili powder.
  • For a creamier texture, you can add a tablespoon of coconut milk to the curry.

Storage and Serving

  • Leftover brinjal curry can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the curry in a pan or microwave before serving.
  • Serve the brinjal curry with steamed rice, jeera rice, or roti for a delicious meal.
Nutrition
value
107
calories per serving
9 g Fat2 g Protein4 g Carbs2 g FiberOther

Current Totals

  • Fat
    9g
  • Protein
    2g
  • Carbs
    4g
  • Fiber
    2g

MacroNutrients

  • Carbs
    4g
  • Protein
    2g
  • Fiber
    2g

Fats

  • Fat
    9g

Vitamins & Minerals

  • Calcium
    17mg
  • Iron
    < 1mg
  • Vitamin A
    1003mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    26mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    28mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    25mg
  • Manganese
    < 1mg
  • Phosphorus
    40mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp