Peppered Brinjal And Peanut Butter Curry Recipe

This Peppered Brinjal and Peanut Butter Curry is a flavorful and hearty dish that combines the earthy flavors of brinjal with the rich and creamy taste of peanut butter. The brinjal is cooked until tender and then simmered in a spicy and aromatic curry sauce made with onions, tomatoes, and a blend of spices. The addition of peanut butter adds a nutty and creamy texture to the curry, making it a perfect accompaniment to rice or roti.

3.8
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15minstotal
15m.total
Peppered Brinjal And Peanut Butter Curry
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Ingredients for Peppered Brinjal And Peanut Butter Curry Recipe

  • 1 Brinjals, Chopped
  • 1 tablespoon Oil
  • 1/2 teaspoon Mustard Seeds
  • 1/2 teaspoon Cumin Seeds
  • as required A Few Curry Leaves
  • 1/2 Onion, Finely Chopped
  • 1/2 teaspoon Ginger Garlic Paste
  • 1 Tomatoes, Chopped
  • 1/4 teaspoon Turmeric Powder
  • 1/2 teaspoon Red Chili Powder
  • 1/2 teaspoon Coriander Powder
  • As required Salt To Taste
  • 1 tablespoon Peanut Butter
  • as required Fresh Coriander Leaves For Garnish

Directions: 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.
Nutrition
value
128
calories per serving
3 g Fat8 g Protein15 g Carbs20 g FiberOther

Current Totals

  • Fat
    3g
  • Protein
    8g
  • Carbs
    15g
  • Fiber
    20g

MacroNutrients

  • Carbs
    15g
  • Protein
    8g
  • Fiber
    20g

Fats

  • Fat
    3g

Vitamins & Minerals

  • Calcium
    157mg
  • Iron
    5mg
  • Vitamin A
    1622mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    164mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    50mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    159mg
  • Manganese
    7mg
  • Phosphorus
    138mg
  • Selenium
    6mcg
  • Zinc
    2mg
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