May 22, 2010

Brinjal in spicy peanutty gravy

Some say peanuts are not good for health and some say they are. I am with the ones who say they are really really good. Considering the health benefits it has I love to add it to our regular meals. This is one way that makes me feel that peanut tastes heavenly when added in gravy. Peanut gravy here is spicy, rich in taste, flavourful and is sure to help you enjoy your lunch with a bowl of hot rice.

This is a very common addition to meals in andhra. I have this telugu friend, Rama, who is so very nice and such a good friend. I got introduced to this recipe at her house when we suddenly dropped at her placed without notice. She forced us to have dinner at her place and made this as one among the many dishes. Loved the aroma when it was cooking and when she served us dinner ... this gravy was the first that I wanted to try. She is an awesome cook I should say. It tasted perfect. She says there are many versions of this gravy but this what she sticks to. Her mom makes the spice well in advance and gives it to her in big ziplock bags. She stacks it in the freezer and uses as required. Now thats cool for a quick meal during a busy week

The recipe calls for very simple ingredients that is sure to be found in every kitchen pantry. Its not that time consuming so worth making and relishing it too. Try with some steaming hot rice and you will love it.

Serves... 2 ppl 
Serve option... Hot rice

This is what u'll need....

Brinjal - 4 medium
Onion - 1 small
Tomato - 1 small

Tomato paste - 1 tspn(optional)
Gg paste - 1 tspn
Peanut - 1/4 cup
Sesame seeds - 2 tbspn
Red chillies - 6-8
Sambar powder - 1 tspn
Garlic - 1 clove
Oil - 2 tbspn
Salt to taste

Here is the stir....
  • Heat a pan and add peanuts, sesame needs, red chillies, garlic. Dry roast all this on low or medium flame till they give a nice aroma
  • Transfer this to another bowl/plate and let it cool
  • Pour 2 tbspn of oil to the same pan. Slice onion thinly and toss it into the pan
  • Add gg paste to the onions and fry till for a minute or two till it leaves its raw smell
  • Mix in the tomato paste and fry for a while. This step is optional though. I add it if I have some tomato paste else  I just skip that part
  • Waash the brinjals and cut the head off. Slice the brinjals into 4 or six slices length-wise depending on the size of the brinjal
  • Sprinkle some sambar powder and fry everything for a couple of mins
  • Meanwhile grind the roasted ingredients along with required salt. Dont make it too fine. It tastes great when its a little coarse (not very coarse)
  • Transfer this powder to the pan when the brinjal slices look little fried and give it a toss
  • Add a cup of water and let it al cook for 5 mins
  • Dice the tomato and add it on top
  • Cook everything covered for another 10-12 mins
  • Serve  hot with rice and enjoy the taste

Notes :
  • Dry roast the grinding ingredients on a low flame. This will avoid burning them and also cook them through
  • Adjust spice level to suit your taste
  • If you want a little thinner gravy, turn off the flame a little ahead checking the consistency to your liking

No comments:

Post a Comment

Related Posts with Thumbnails