Health for life

My grandma prepares wonderful eggplant curry with peanuts, obviously we never failed to make eggplant curries with peanuts. For a change,i tried my hands in making a wonderful,flavourful gravy with peanuts and coconut paste. Serve this gravy with rice, you can have an extra plate of rice with this nutty,delicious gravy. Also this gravy works out wonder even along with simple phulkas or parathas.We get eggplants easily here thats why i usually skip our usual Indian variety brinjals if the recipe asks for brinjals.

Since i used eggplants i didnt stuffed them and this gravy goes for small eggplant chunks. Seriously i love small cubes of eggplants than the stuffed brinjals in my curry,if you want to replace the eggplants obviously you can go for the small brinjals.Sending to my event CWS-Peanuts hosted by me.


1no Medium eggplant (cubed)
1no Tamarind (lemon sized)
2nos Garlic (chopped)
1no Onion (chopped)
2tsp Coriander powder
1/2tsp Turmeric powder
1tsp Garam masala powder
1/2tsp Mustard seeds
3tbsp Peanuts
4nos Dry red chillies
1/4tsp Asafoetida powder
1/4cup Coconut (grated)
Salt
Oil

Soak the tamarind in warm water and extract the juice from it.

Heat enough oil in a pan, add the onions,garlic,peanuts,dry red chillies,coconut and fry everything in simmer until a nice aroma comes from.

Once cooled,grind them together as smooth paste.

In the same pan, add enough oil again, let splutters the mustard seeds,asafoetida powder, add the cubed eggplant chunks, turmeric and fry for few minutes.

Add the grounded paste and saute for few more minutes.

Now add the tamarind juice,coriander powder, garam masala powder,salt,water (if needed) and cook in simmer.

Cook everything until the oil gets separates from the gravy.

Garnish the gravy with coriander leaves and serve with rice.

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