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Brinjal in peanut gravy

Brinjal in peanut gravy

Published on June 4, 2020 | In | By
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We had a bounty of these tender baby brinjals from the farm.Thanks to a telugu friend who is a phenomenal cook, the brinjal is a vegetable I love to eat and cook with. The small tender ones are perfect cooked whole for a gravy and I don’t like to see their beauty marred by cutting it up.

Usually we end up making a puli kozhambu (south Indian gravy with tamarind) but since this is the time to experiment ,we ended up making a gravy which has been on my ‘must try list’ for awhile. Ever since I saw this recipe on Madhuri Aggarwal’s instagram page I have been wanting to make it.

Her website MAD ABOUT KITCHEN is a treat for the eyes and I have had the pleasure of attending one of her photography workshops. She is a person who is generous with her knowledge and that quality is what makes me keep in touch with her over the years.

She calls this recipe Badane Kaayi Gojju as it is known in Kannada. Since I was conflicted between giving it a Tamil or Telugu name , I decided to just go with English. Another reason for making this dish apart from the farm bounty or delicious visuals is that we as a family love the taste of peanuts,both in sweet and savoury form.

This creamy gravy with it’s underlying nuttiness and tang from the tamarind tastes like a yummy satay sauce or a savoury peanut butter gravy. Choose the most tender brinjals (eggplant) you can find and give this dish a try. You will absolutely love it.

Link below to Madhuri’s recipe.

BADane Kaayi Gojju – Brinjal Curry

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Ingredients

  • Tender brinjals-10-12
  • Fresh coconut grated-1/4 C
  • Roasted peanuts- 2 Tbsp + 2 tsp for garnish
  • Dried red chillies- 3 (Byadagi chillies is what we used)
  • Tamarind- lemon sized ball soaked in 3 Tbsp warm water
  • Onions-2 big finely chopped
  • Mustard seeds - 1/4 tsp
  • Coriander leaves- a few sprigs
  • Turmeric powder- 2 tsp
  • Red chilli powder-1 Tbsp
  • Salt to taste
  • Cumin seeds- 2 Tbsp
  • Cold pressed peanut oil- 3-4 Tbsp
  • Asafoetida- a tiny pinch
  • Water- 3-4 C

Instructions

  1. Brinjal stuffing Mix together the cumin, turmeric powder, red chilli powder and salt. Make 2 slits at the bottom of the brinjals diagonally ,to make like an x. Using the fingers or a spoon,hold each brinjal by the sides, press lightly so that it opens up to form a cavity. Fill it with the spice powder. Once the brinjals have been stuffed ,set it aside, covered.
  2. For the paste Squeeze out the tamarind well and extract the thick paste. In a blender jar, add the coconut,2 Tbsp roasted peanuts,2 Tbsp tamarind extract ,dried red chillies and blend together with little water to make a smooth,creamy paste. Set aside.
  3. In a deep pan, add the oil and set on low heat.
  4. Add the asafoetida and mustard seeds.When it crackles ,add the onions and saute' until soft.
  5. Add the stuffed brinjal and any remaining spice powder mix and saute' on a low flame until the brinjals turn colour. If the pan is too dry add a little (!/2 C) water and cover for the brinjals to soften and cook.
  6. When they are 3/4 th done , open the lid and add the ground paste. Mix well. Add 3 C water and give it a good mix. Cover and let cook until the brinjal is nice and soft.
  7. Taste and check seasoning. Allow the gravy to boil to required consistency either medium thickness or thicker. If you want to loosen it do so by adding a little water.
  8. Just before serving garnish with toasted peanuts and fresh coriander leaves. This is delicious with either rice or roti.

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