Eggplant Masala in Peanut Gravy

Eggplant or Brinjal has a high nutrition value and comes loaded with a lot of vitamins and minerals. It is a low calorie vegetable and could be prepared in various ways. Eggplant could be baked, roasted, fried, grilled or even steamed.

Lets prepare an authentic Eggplant Masala in Peanut gravy.

Lets get started by learning what ingredients we use for this recipe.

• 1 Medium Onion
• Ginger.
• 1 Green Chilli.
• Roasted, Ground peanuts.
• Baby Eggplants / Brinjal.
• Spices- Cumin seeds, Turmeric powder, Coriander powder, Gram Masala, Cumin Powder, Red Chilli powder and Salt to taste.
• Few Curry leaves.
• Cilantro leaves for garnishing.
• Little cooking oil.

Step 1- Grind the onion, ginger and green chilies into fine paste.

Step 2- Slit the baby Eggplants half, being careful as to not slit all the way through. Gently pan fry these eggplants in 2 tbsp. cooking oil till they are brown on all sides.

Step 2- Cooking.

• In your cooking pan, add 2 tbsp. oil. As the oil is hot, put cumin seeds and the curry leaves.
• Add in all the spices mentioned above and fry for 2 minutes on low flame.
• Add the Onion ginger paste into the masala and cook until it leaves out oil at the sides.
• As it starts leaving oil, put in the ground peanut.
• Add one cup water and cook for 5 to 7 minutes, covered with the lid.
• Finally put in the eggplants and cook for 10 minutes on medium flame. Keep stirring in between.

Garnish your Eggplant masala with freshly chopped cilantro leaves.

Serve hot with Naan, Parathas or rice.