Eggplant masala curry
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes

Background
Baingan (eggplant) masala is a dish from my hometown Hyderabad. This is best suited for dinner or lunch parties. This goes well with biryani rice or roti.
Ingredients
- 250g small sized purple brinjal or eggplant
- 50g peanuts
- 8-10 garlic cloves
- 2 green chillies
- 2 inch ginger
- 1 onion (finely chopped)
- ½ tsp cumin seeds
- ½ tsp turmeric powder
- ½ tsp red chilli powder
- ½ tsp coriander powder
- ½ tsp garam masala powder
- 4 Tbsp oil
- Salt to taste
- 1 sprig curry leaves
- Coriander leaves to garnish
Instructions
- Take a pan and dry roast peanuts for 3-4 min, until the raw smell goes. Set aside to cool.
- Coarsely grind the roasted peanuts(do not grind it into powder) and keep it aside
- In a blender, add ginger, green chilli, garlic, onions and little water, blend it into smooth paste.
- Cut all the brinjals from middle, keep the attached stem intact.
- Take a pan and add oil. Add brinjals and fry it for 2 minutes on medium flame, keep flipping. Take them out and set aside.
- Add little more oil to pan and add cumin seeds and fry for few seconds.
- Add turmeric powder, red chilli powder, coriander powder and cumin powder. Cook for 30-40 seconds.
- Add blended masala paste and curry leaves ,fry the masala for 2-3 minutes on low-medium flame, keep stirring.
- Add grounded peanuts and mix it with masala, add one glass of water and mix it.
- Add salt to taste, mix it, increase the flame to high and let the curry come to boil.
- Add fried brinjal into the curry, mix it, cover the pan and cook it for 15-20 minutes on low flame.
- Add garam masala powder and stir it, cover the pan and cook it for another minute on low flame.
- Serve hot with briyani rice or roti.
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Categories
- Meal Type: - Main
- Cuisines: - Indian
- Occasions: - Parties - Sunday Lunch
- Ingredients: - Fruits & Vegetables
- Health and Diet: - Vegetarian
- Skill Levels: - Moderate
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