Mar 20, 2009

Brinjal with peanut gravy

I had this at my friends place for the first time and have been a fan of it ever since. Peanuts are a high source of cholesterol and that is the only reason that keeps me away from making it too frequently. Given a choice I might end up having it 3-4 times a week also.

This is what u'll need....

Peanuts 1/4 cup
Chilli powder 1 tbspn
Salt to taste
Coriander powder 1 tspn
Tender brinjals 6
Onion 1 medium
Tomato 1 medium
Gg paste 1 tbspn

Here is the stir....
  • Fry peanuts and remove the skin
  • Grind it with chilli powder, salt and cumin powder. I usually a little more and stock in the freezer. Comes handy in other curries too
  • Heat oil in a pressure cooker and add onions. Fry till they turn translucent
  • Add gg paste and fry for a min
  • Toss in chopped tomatoes and 2 tbspn of the peanut mix to make gravy
  • Slit brinjal length wise from bottom but make sure not to cut it open. It should look like a flower from top. Leave the stem intact
  • Stuff the brinjals with peanut mix and keep adding to the gravy
  • Pour half a cup of water and pressure cook the curry for 2 whistles. 
  • You can make it in an open pan too is you want. I do either way.

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