I love anything that has brinjal in it. Brinjal is my favourite vegetable and vangibath, enne banekayi is my all time favourite, there are two types of enne badnekayi recipe in my blog already. (You can check that in Menu)
This recipe is quick, flavourful and perfect partner for chapati.
Brinjal always taste good when something nutty flavour add into it.
So the recipe I’m sharing here is very simple and can prepare in just 25min.
- Roasted peanut 4tsp
- Brinjal 4 to 5
- Curry leaves 5 to 8
- Chopped onion 1 medium
- Chopped tomato 1 medium
- Cumin seeds half tsp
- Turmeric powder half tsp
- Red chili powder 1tsp
- Ginger garlic paste half tsp
- coriander powder 1tsp
- Garam masala half tsp
- Oil 3tsp
- Chopped coriander 1tsp
- Salt to taste
Wash and cut the brinjal into little medium size. Always choose tender brinjal. Here you can add any type of brinjal. After chopping the brinjals keep them in water until they are used to cook.
Roast the peanuts and take of the skin then crush them coarsely either in mortar and pestle or mixer.
Heat the pan and add oil then add cumin seeds Along with curry leaves, once cumin seeds turns aromatic add chopped onions, ginger garlic paste fry untill onion turns golden in colour.
Add chopped tomato and salt cover and cook untill tomato becomes soft.
Once tomato softened add turmeric powder, coriander powder, chilli powder ( adjust the chilli powder as per your requirement) mix everything and cook in low flame for 30sec.
Then add chopped brinjal give and nice mix then cover and cook untill brinjal becomes soft. This process hardly takes 5 to 8min. If you want to cook fast add 2tsp of water. (If you want semi gravy consistency you can add little more water)
Once brinjal cooks completely add garam masala and peanut powder give and last mix then cover and cook for 30sec. (Once peanut powder added no need to cook for more)
Switch off the flame and garnish with chopped coriander.