Eggplant Peanut Coconut Curry Recipe | Eggplant Recipe | Brinjal Peanut Kuzhambu | Startup Cooking

EGGPLANT PEANUT COCONUT CURRY | BRINJAL PEANUT KUZHAMBU | 

STARTUP COOKING

Brinjal Peanut Coconut curry is one of the traditional recipe from South Indian cuisine especially from the region of Hyderabad. The base curry of this recipe is Brinjal, Tamarind, Peanut and grated coconut. The slow process of cooking brinjal/eggplant in peanut and coconut will enhance the aromatic flavor and it tastes very delicious. This curry is little thick in consistency and you can adjust the consistency according to your taste. This curry goes well with white rice, chapathi, paratha and pulav. Follow my step-by-step photo recipe to prepare Eggplant Peanut Coconut Curry. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.

RECIPE FOR EGGPLANT PEANUT COCONUT CURRY

Course         : Sidedish for rice and chapathi

Cuisine        : South India

Author         : Jayashree Karthik

Prep Time    : 10 min

Cook Time   : 30 min

Total Time   : 40 min

INGREDIENTS

To Roast and Grind

• 1 medium sized onion - thinly sliced

• 3 garlic

• 1/4 cup roasted peanuts

• 1/4 cup grated coconut

• 4 red chilli

For Eggplant Curry

• small lemon sized tamarind

• 4 eggplant - cubed

• 3 tbsp sesame oil

• 1/2 tsp mustard seeds

• 1/4 tsp asafoetida powder (hing)

• 1 spring curry leaves

• 1/4 tsp turmeric powder

• 2 tsp coriander powder

• 1 tsp garam masala powder

• salt to taste

PROCEDURE

• soak tamarind in hot water for 15 minutes

• extract the juice from tamarind and discard the pulp

• heat 3 tsp of oil in a pan

• add thinly sliced onion and garlic

• saute well till it turn translucent

• add roasted peanuts, red chilli and grated coconut

• saute well in medium flame until a nice aroma from coconut

• switch off the flame

• cool down completely

• transfer into mixer grinder

• grind to a smooth paste adding little water

• heat the remaining oil in a cast iron wok

• add mustard seeds and allow them to splutter

• add asafoetida powder

• add cubed eggplant and fry for 1 minute in medium flame

• add tamarind juice

• add grounded paste, turmeric powder, coriander powder, garam masala powder and salt

• mix well and saute for few minutes

• then add 1 cup water and cook in low flame 

• cook until the curry thickens and oil separates from the curry

• serve hot with white rice or chapathi

• tastes yum !

Eggplant Peanut Coconut Curry with Step-By-Step Photo Recipe

soak tamarind in hot water

take 4 medium size eggplant

chop the eggplant and soak in water

heat a tsp of oil in a pan

add thinly sliced onion and garlic

saute well

add red chilli, grated coconut and roasted peanuts

saute well until a nice aroma comes from coconut, switch off the flame and cool down completely

transfer into mixer grinder

grind to a smooth paste by adding little water

heat oil in a pan, add mustard seeds

allow mustard seeds to splutter

add curry leaves and allowed to turn crisp

add chopped eggplant

saute well for 1 minute in medium flame

add grounded paste

mix well and saute for few minutes

add tamarind juice

add turmeric powder, coriander powder, garam masala powder and salt

mix well and add 1 cup water

cover with lid and cook in low flame until the curry thickens and oil separates from the curry 

Eggplant Peanut Coconut Curry Ready

serve hot with White Rice or Chapathi

Tastes Good