This eggplant curry
is made in the state of Maharashtra and in the northern part of
Karnataka. If you like eggplant and wonder 'how to cook eggplant' in a
different way, this
recipe is your answer. If you like a curry with lots of gravy, this
curry recipe is for you.
Eggplant is also called brinjal. In other Indian languages it is vangi(Marathi), Badnekai (Kannada), baingan (Hindi) etc. And this recipe is 'vangyachi rasbhaji' in Marathi.
You can also add other vegetables such as green peas, cauliflower, cabbage, carrot etc. to this curry recipe according to what is available in the fridge and your preferences.
You can use any kind of eggplants for this recipe, purple, green, long,round etc.
Ingredients for vegetable brinjal curry to serve 4-5
Ingredients for tempering
Cooking eggplant curry:
About Peanut Powder :
The Maharashtrian recipes use more peanuts(also called groundnut or singdana/ shengdana). Peanuts are roasted well, cooled and ground to coarse powder.
This powder can keep for a month or more. This peanut powder is used in many salads, curries and vegetable preparations.
It is used instead of fresh coconut or along with it. It adds a distinct flavor to the dish.
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