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
