Eggplant & Peanut Masala

A simple side dish in a medley of spices with nutty masala cooked to perfection!


Eggplant/Brinjal – 2 large ones, cut into medium cubes
Onion-1, finely chopped
Turmeric powder-1/4 tsp
Red chili powder-1 tsp
Garlic- 5 pods
Ginger-1″ piece, chopped
Peanuts (raw)- 1/4 cup
Cumin seeds – 1/4 tsp
Curry leaves- A sprig
Coriander leaves- A small bunch, finely chopped
Water- As needed
Oil- As needed
Salt – To taste

Method: In a grinder, add cumin seeds, peanuts, ginger, & garlic into a coarse paste. Heat oil in a pan.  Add curry leaves and fry for a minute. Add the chopped onions and saute until they are soft and translucent. Add the prepared peanut paste and fry for a minute until the raw smell goes away. Add turmeric powder, red chili powder, and salt. Add the chopped eggplants and mix well.  Sprinkle some water.  Cover with a lid and cook on low flame, stirring occasionally until the vegetable is cooked well. Garnish with chopped coriander leaves and mix well. Remove from flame. Serve with rice or roti as side dish.

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