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Here is a fantastic recipe for some mouth-watering baby eggplant gravy. It tastes as good as it looks. This is a simple gravy made with roasted peanuts, tomatoes, and onions. It cannot get simple than this. It is super popular in the south of India. It is mainly a side dish with a delicious plate of Biryani.
Let’s get to the recipe right away.
Ingredients
- 10-12 baby eggplant washed and cut in half
- 4 tablespoons of oil
- 1 medium onion roughly chopped
- 1 plum tomato roughly chopped
- 1/3 cup of roasted peanuts
- 1 tablespoon roasted cumin powder
- 1 tablespoon ginger garlic cilantro paste (OR ginger garlic paste)
- 1 tablespoon each of( turmeric powder, red chili powder, coriander powder, and salt)
- 1 cup warm water.
- Garnish with 1 teaspoon olive oil and cilantro.
Instructions
- Gravy: In a food processor, combine chopped onions, tomatoes, and peanuts to form a smooth gravy. Set it aside.
- Marinating eggplants: In a bowl, mix 2 teaspoons each of coriander powder, salt, turmeric powder, and red chili powder and apply the mixture to the baby eggplants to marinate, set it aside.
- In a large skillet, heat 2 tablespoons of oil and roast the baby eggplants on a medium flame for 5-7 mins or until golden brown. Remove them and set them aside.
- In the same skillet heat the remaining 2 tablespoons of oil. Pour the gravy in the hot skillet and let it cook for 3 mins covered.
- Then add the roasted cumin powder, ginger garlic cilantro paste, and stir well.
- Add the roasted eggplants into the skillet, cover, and cook for 2 mins
- For thinner gravy, add one cup of warm water to the skillet.
- Cover and cook for 10-15 minutes on medium to low flame.
- lastly, garnish with chopped cilantro
- Enjoy with some Roti, Naan, Rice, or Biryani.
