Exotic Hyderadi gravy dish that is made with eggplant the king of the vegetables. THis is my favorite vegetable and I absolutely love this with pulavs or biryani and my all time favorite way of having this is with bhakri.. no with rice.. no no with chapathi.. I really can’t pick one from all these. All I can say is I love this curry absolutely..
Serves – 4
Preparation Time – 5 mins
Cooking time – 20 mins
- Oil – 2 Tbsp
- Mustard Seeds – 1 tsp
- Cumin Seeds – 1 tsp
- Ginger garlic paste – 1 Tbsp
- Onion (Chopped) – 1/2 cup
- Baby Eggplants (Washed, cut in such a way that the stems are intact) – 10
- Roasted peasnuts – 1/4 cup
- Roasted Sesame seeds – 2 Tbsp
- Water for blending peanuts and sesame seeds – 1/2 cup
- Water for curry – 2 cups (adjust according your taste)
- Red Chilli Powder – to taste
- Sal t- to taste
- Tamarind concentrate or fresh tamarind – to taste
- Jaggery – to taste
- Coarinder powdr – 1 Tbsp
- Cumin Powder – 1/2 Tbsp
- Turmeric Powder – 1/4 tsp
- Garam Masala – 1/2 tsp
- Cilantro – for garnish
Heat oil in a wide pan, once the oil is enough hot add in the mustard seeds and allow to pop and add int the cumin seeds, add ginger garlic paste and cook for 30 secs.
Add in the onion and cook for 2 mins, followed by eggplants). Add pinch of salt and cover to cook till they are 70% done.
Now blend peanuts and sesame seeds to make a fine paste and add the paste to the cooked mixture. Spice it up with red chilli powder, coriander powder, cumin powder, garam masala powder, turmeric powder, salt, jaggery, tamarind conc and adjust the consistency of the curry by adding enough water.
Allow the curry to boil for 5 to 7 mins till the eggplants re completely cooked and even the spices are well absorbed by the eggplants. Serve the cilantro topped curry with chapathi, pulav, rice, biryani or anything you like.