We can find so many different varieties of eggplants in India, different colors and different sizes. And also, this is one of the vegetables that everybody likes at my home, so I make this at least once a week and try out different combinations with it. This is one such, mint and peanuts compliment the eggplants, adds a nice flavor and crunch to the curry, goes well with both rice and rotis..
Need To Have
- Small Eggplants - 10 sliced
- Onions - 2 medium chopped
- Tomatoes - 2 medium chopped
- Turmeric Powder - 1/4 teaspoon
- Red Chilly Powder - 1/2 teaspoon
- Coriander Powder - 1/2 teaspoon
- Roasted Peanuts - 2 tablespoon
- Mint Leaves - a handful or 1/4 cup coarsely chopped
- Mustard Seeds - 1/4 teaspoon
- Cumin Seeds - 1/4 teaspoon
- Fenugreek Seeds - 1/4 teaspoon
- Salt - to taste
Coarsely pound the roasted peanuts. Heat some oil, add the mustard, cumin seeds, when it starts spluttering add the fenugreek seeds.
When the fenugreek seeds starts turning slightly darker, add the onions and saute till it turns pink. Now add the tomatoes, salt, turmeric, chilly and coriander powders, saute for 3 more minutes. Then add the eggplants, mix, cover and cook till done ( about 5 to 7 minutes).
Finally add the chopped mint and the peanuts, mix for a minute, remove and serve with rice or rotis.
The cooked eggplants should be soft but hold its shape, if it becomes mushy, the whole curry would be a mess.
Increase or decrease the chilly powder according to your spice level.
Don't let the fenugreek seeds turn dark, it'll give a bitter taste.