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Baked baby aubergines in peanut gravy

Baked baby aubergines in peanut gravy

Sunita Bhuyan
Baked juicy aubergines dunked in an easy peanut gravy
Course Side Dish
Cuisine Indian
Servings 4 portions

Ingredients
  

For baking the baby aubergines-

  • 4 baby aubergines, the stalks removed, washed and a deep + sign cut vertically at the thicker end 
  • 1 tbsp mustard oil (sunflower or vegetable oil will do too, but mustard oil adds more flavour)
  • ½ tsp turmeric powder
  • ½ tsp salt

For the peanut gravy-

  • 1 tbsp mustard oil (sunflower or vegetable oil will do too, but mustard oil adds more flavour)
  • ½ tsp whole cumin seeds
  • 1 small onion, chopped
  • a handful of peanuts
  • 3 cloves of garlic, chopped
  • 1 whole red chilli
  • chilli powder- as per taste
  • tsp turmeric powder
  • ½ tsp roasted and ground cumin
  • 2 ripe tomatoes, chopped
  • 1 inch stick of cinnamon
  • 2-3 cardamoms
  • 1 small bay leaf
  • 3-4 cloves
  • ¾ cup water (more or less)
  • ½ tsp garam masala powder
  • salt to taste
  • fresh coriander leaves to garnish

Instructions
 

For the baked baby aubergines

  • Pre heat the oven at 250 deg C.
  • Rub the brinjals with the rest of the ingredients, well into the slits, and place them on their sides, on a lined baking tray.
  • Place the tray in the top rack of the pre heated oven and bake for 20-25 minutes or till they are soft and begin to leave their juices... they need not be completely cooked (approximately 90%), for they will do some more in the gravy. turn them over, once in between.

For the gravy-

  • When the brinjals are nearly half way through, heat the oil for the gravy in a pan and add the whole cumin seeds, bay leaf and the whole red chilli.
  • When the seeds begin to splutter, add the onions and peanuts and fry till the peanuts leave their aroma and dark spots start to appear.
  • Add the tomatoes, garlic, roast cumin, chilli powder(if using any) and turmeric and season with salt. Stir and cook covered over low heat till the tomatoes are mushy. Stir in between.
  • Add the water and bring to a boil. Transfer to a food processor and pulse, along with the whole spices. Do not make it too smooth, just make sure that the spices have ground properly.
  • Transfer the gravy to the pan over heat and bring to a simmer over medium heat.
  • Add the brinjals, coat them with the spices and cook for a couple more minutes, stirring often (the gravy will tend to stick to the pan). Add more water if necessary and cook till the brinjals are completely done.
  • Add the garam masala powder, stir and remove from heat.
  • Garnish with coriander leaves before serving.
Keyword aubergine, aubergine curry, brinjal, peanut butter recipe, side dish, vegan, vegetarian recipe