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A bowl of Indian eggplant curry jazzed up with peanut sesame powder
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Vankaya Masala Koora

A spicy eggplant curry jazzed up with peanut sesame powder
Course Side Dish
Cuisine Indian, South Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3

Ingredients

  • ¼ Kg Thai Eggplants
  • 4 tsp Oil
  • ¼ tsp Cumin
  • 4 Curry Leaves
  • 3 Green Chilies, chopped
  • cup chopped Onions
  • 1 tsp Ginger Garlic Paste
  • ½ tsp Salt, adjust to taste
  • ¾ tsp Chili Powder, adjust to taste
  • ¾ tsp Coriander Powder
  • ¼ tsp Turmeric

Masala Mix

  • 1 tbsp Roasted Peanuts, powder
  • ½ tbsp Roasted Sesame Seeds, powder

Instructions

  • Wash eggplants, cut the stalk. Cut eggplant lengthwise into 4-6 pieces depending on the size and put them in a bowl of salted water until ready to use.   This avoids discoloration of eggplants.
  • Heat oil in a frying pan and add cumin seeds, curry leaves and green chilies.
  • When chilies change color, add onions and saute until translucent.
  • Add ginger garlic paste and fry until raw smell of ginger is gone.
  • Season with salt, chili powder, coriander powder and turmeric. Mix well.
  • Remove Eggplant pieces from water and add to pan. Stir until spices coat eggplant.
  • Reduce the flame to medium high, cover and cook for 1 or 2 minutes until eggplant changes color and is slightly soft. Do not cover for too long and do not over cook.
  • Remove cover and stir fry until eggplant is cooked but firm.
  • Sprinkle peanut powder and sesame seeds powder, mix well and cook for few minutes until the curry is done.
  • Sprinkle coriander leaves and transfer to a serving bowl.
  • Serve with rice or Indian flatbread.

Notes

  • A variation to this dry eggplant curry is skipping the masala; peanut and sesame seeds powder.
  • Use small purple brinjals (Indian eggplants) or the long variety. I personally prefer the Thai eggplants as my Indian store doesn’t carry the Indian green brinjals.