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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