Sunday 18 February 2024

Brinjal Peanut Masala (கத்தரிக்காய் நிலக்கடலை மசாலா)

Overtime, I have shared several recipes of brinjal or eggplant on my blog. But, this recipe has a rich, spicy taste that you would love. Let's proceed with the preparation.


Purple brinjals - ½ kg, cut into cubes

Oil - 1 tablespoon

Mustard seeds - 1 teaspoon

Split urad dhal - ½ teaspoon

Turmeric powder - ½ teaspoon

Curry leaves - a few

Salt - to taste

For masala powder:

Roasted peanuts - 2 tablespoons

Coriander seeds - 1 tablespoon

Cumin seeds/ jeera - ½ teaspoon

Fenugreek/ methi seeds - ¼ teaspoon

Asafoetida - ⅛ teaspoon

Kashmiri chili - 3 no

Coconut - grated, 3 tablespoon

Tamarind - a small bit

Method: Heat  1 teaspoon of oil in a kadai. Add red chilies and fry for 10 seconds. Add in coriander seeds, cumin seeds and fenugreek seeds. Fry till the coriander seeds turn light brown in color and masala gives out a nice aroma. Transfer the fried items to a bowl. Now fry the grated coconut till it turns light brown. Add in asafoetida powder. Saute a few times and transfer to the bowl. Powder all the fried items along with peanuts and tamarind in a mixer-grinder into a coarse powder. Keep aside.

Transfer the remaining oil to the kadai. Add in mustard seeds and when they start to sputter, add urad dhal. Fry till the dhal turns golden brown. Now add cut brinjal, turmeric powder and required salt. Mix well. Cover and cook on low flame till the vegetable is almost cooked. Sprinkle the ground masala on top and stir gently to coat the vegetable with masala. Garnish with curry leaves and saute on low flame for five minutes. Serve hot with rice and sambar/dhal/rasam. 

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