Description
Tender baby eggplants simmered in a rich Hyderabadi-style peanut, sesame, coconut, and tamarind gravy packed with warm spices and deep flavor.
Ingredients
Scale
- 10 small baby eggplants
- 1/3 cup peanuts
- 2 tablespoons sesame seeds
- 1/4 cup unsweetened grated coconut
- 1 large onion, sliced
- 2 medium tomatoes, chopped
- 5 garlic cloves
- 1 tablespoon ginger, chopped
- 1 tablespoon tamarind paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 10 curry leaves
- 4 tablespoons vegetable oil
- 1 1/2 teaspoons salt
- 1 1/2 cups water
- 2 tablespoons fresh cilantro, chopped
Instructions
- Heat a dry pan over medium heat and roast peanuts, sesame seeds, and grated coconut until golden and fragrant.
- Let the roasted ingredients cool slightly, then blend with garlic, ginger, and a little water into a smooth paste.
- Heat vegetable oil in a deep skillet.
- Add cumin seeds, mustard seeds, and curry leaves until fragrant.
- Add sliced onions and cook until golden brown.
- Stir in chopped tomatoes, turmeric powder, coriander powder, red chili powder, and salt.
- Add the prepared masala paste and cook until the oil begins separating slightly.
- Add slit baby eggplants and coat gently in the gravy.
- Pour in water and tamarind paste, then simmer covered for 20 to 25 minutes until the eggplants become tender and the gravy thickens.
- Sprinkle fresh cilantro over the curry and let rest for 5 minutes before serving.
Notes
- Use small baby eggplants for the best texture and flavor absorption.
- Roast peanuts and sesame seeds carefully for deeper flavor.
- Stir gently to keep the eggplants intact.
- The curry tastes even better the next day.