Eggplant Recipe- Peanut Sesame Gravy- Authentic Indian Curry

Last Updated on 2 months by Neha Deshmukh

Eggplant In Peanut Sesame Gravy: An Authentic Indian Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a vibrant and flavorful eggplant curry made with a rich peanut and sesame gravy. This isn’t just any eggplant curry; it’s a taste of home, a dish my grandmother used to make, and one that always brings back wonderful memories. It’s a little bit different, a little bit special, and I can’t wait to share it with you.

Why You’ll Love This Recipe

This eggplant curry is a delightful blend of textures and tastes. The tender eggplant soaks up all the deliciousness of the nutty, tangy gravy. It’s comforting, satisfying, and surprisingly easy to make once you get the hang of it. Plus, it’s a fantastic way to explore some lesser-known, but incredibly delicious, Indian flavors! If you’re looking for an authentic Indian curry that’s a little off the beaten path, this is it.

Ingredients

Here’s what you’ll need to create this magic:

• 6 purple baby eggplants
• 2 tbsp white sesame seeds
• 2 tbsp raw peanuts (with skin)
• 2 tbsp grated coconut
• 1 cup chopped onion
• 1 inch piece of ginger
• 2 garlic pods
• 0.25 tsp turmeric powder
• 1 tsp cumin seeds
• 2 tsp coriander powder
• 0.5 tsp red chili powder
• 1 lemon-sized ball of tamarind
• 2 tbsp sesame oil
• Salt to taste
• 2 tbsp fresh coriander leaves, for garnish

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine.

• Eggplant: I love using the small, purple baby eggplants – they have a lovely delicate flavor and don’t need to be peeled. But you can absolutely use other varieties like Indian eggplant (brinjal) or even globe eggplants if that’s what you have.
• Sesame Seeds & Peanuts: Don’t skip dry-roasting these! It brings out their nutty aroma and adds so much depth to the gravy.
• Tamarind: This is key for that signature tangy flavor. You can find tamarind paste or concentrate in Indian grocery stores, but starting with a whole tamarind ball gives the best, most authentic taste.
• Coconut: Freshly grated coconut is best, but desiccated coconut works in a pinch.
• Sesame Oil: Using sesame oil really elevates the flavor profile. It adds a wonderful aroma that complements the peanuts and sesame seeds.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get those sesame seeds and peanuts ready. Dry roast the sesame seeds and peanuts separately in a pan until they turn golden brown and fragrant. Be careful, they burn quickly! Once cooled, set them aside.
2. Now, grind the roasted peanuts, sesame seeds, and grated coconut into a smooth paste using a little water. This is your gravy base – it should be quite smooth.
3. Soak the tamarind in warm water for about 15-20 minutes. Then, extract the pulp, discarding the seeds. Set the tamarind water aside.
4. Make a ginger-garlic paste by grinding or pounding the ginger and garlic together.
5. Heat the sesame oil in a pan over medium heat. Lightly sauté the slit eggplants until they’re tender but still hold their shape. Remove them from the pan and set aside.
6. In the same pan, add a little more oil if needed, and fry the chopped onions until golden brown. Then, add the ginger-garlic paste and fry for another minute until fragrant.
7. Add the peanut-sesame-coconut paste to the pan and fry for about 3 minutes, stirring constantly to prevent sticking.
8. Now, add the turmeric powder, chili powder, cumin seeds, coriander powder, and salt. Fry for another minute, allowing the spices to bloom.
9. Pour in the tamarind water and stir well to combine everything. Bring the gravy to a simmer.
10. Gently add the fried eggplants to the pan. Cover and simmer for 5-10 minutes, or until the gravy has thickened to your liking.
11. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcrowd the pan when frying the eggplant. Work in batches if necessary to ensure they cook evenly.
• Adjust the chili powder to your spice preference. Start with less and add more if you like it hot!
• Taste as you go! Adjust the salt and tamarind water to achieve the perfect balance of flavors.

Variations

This recipe is pretty versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your tamarind source to ensure it hasn’t been processed with any animal products.
• Spice Level Adjustment: My family loves a good kick, but you can easily reduce the chili powder for a milder curry.
• Regional Variations: My friend’s mother, who hails from Karnataka, adds a pinch of asafoetida (hing) to the tempering for an extra layer of flavor. In Maharashtra, they sometimes add a touch of jaggery to balance the tanginess.

Serving Suggestions

This eggplant curry is fantastic with a side of fluffy basmati rice or warm roti. A simple yogurt raita (yogurt dip) also complements the flavors beautifully.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• What type of eggplant works best for this curry? While I prefer baby eggplants, any variety will work! Just adjust the cooking time accordingly.
• Can I use coconut milk instead of grated coconut? Yes, you can! Use about 1/2 cup of coconut milk. It will change the flavor slightly, but still be delicious.
• How can I adjust the tanginess of the curry? Add more or less tamarind water to suit your taste. A squeeze of lemon juice can also brighten up the flavors.
• What is the best way to roast the sesame seeds and peanuts? Keep a close eye on them! They burn easily. Stir frequently and remove them from the heat as soon as they turn golden brown.
• Can this curry be made ahead of time? Absolutely! The flavors actually develop even more overnight. Just store it in the refrigerator and reheat when you’re ready to eat.

Enjoy this delicious and authentic Indian eggplant curry! I hope it becomes a favorite in your kitchen too. Let me know in the comments how it turns out for you!