Baby Brinjal & Peanut Fry Recipe – Authentic Indian Side Dish

Last Updated on 2 months by Neha Deshmukh

Baby Brinjal & Peanut Fry Recipe – Authentic Indian Side Dish

Hey everyone! If you’re anything like me, you’re always on the lookout for a simple, flavorful side dish that just hits the spot with rice and dal. This Baby Brinjal & Peanut Fry is exactly that. It’s a recipe I’ve been making for years – I first stumbled upon a version of it at my aunt’s house during Onam, and it’s been a family favorite ever since. It’s quick, easy, and packed with incredible South Indian flavors. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just another brinjal fry. The combination of tender baby brinjals with crunchy peanuts, a fragrant tempering, and a hint of tanginess from tamarind is seriously addictive. It’s a fantastic way to add some variety to your everyday meals, and it’s ready in under 30 minutes! Plus, it’s naturally vegan and gluten-free, making it a great option for everyone.

Ingredients

Here’s what you’ll need to make this delicious fry:

• 8-10 baby brinjals
• ½ cup raw unsalted peanuts
• 1 tbsp coriander powder
• 1 tsp jeera (cumin seeds)
• ¼ tsp freshly cracked pepper
• 1 pinch hing (asafoetida)
• 1 pinch turmeric powder
• ¼ tsp red chilli powder
• Few curry leaves
• 2 tbsp oil
• ¼ tsp mustard seeds
• 1 small piece or ½ tsp tamarind or tamarind paste
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Baby Brinjal Varieties: Look for small, firm brinjals. The Indian varieties are ideal, but any small brinjal will work.
• Peanut Selection & Roasting: Raw, unsalted peanuts are best. You can lightly roast them beforehand for extra crunch if you like – just be careful not to burn them! A quick dry roast in a pan for 5-7 minutes does the trick.
• The Significance of Curry Leaves: Don’t skip the curry leaves! They add such a beautiful aroma and authentic flavor. Fresh is always best, but frozen can work in a pinch.
• Using Tamarind: Pulp vs. Paste: I prefer using a small piece of tamarind pulp, soaked in warm water and squeezed to extract the juice. But tamarind paste is a convenient substitute – just adjust the quantity to taste.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, slice the baby brinjals lengthwise into 8 thin strips each. This helps them cook evenly and absorb all those lovely flavors.
2. Heat the oil in a kadai (or a deep frying pan) over medium heat. Once hot, add the mustard seeds. Wait for them to pop – that’s when you know it’s time to move on!
3. Add the cumin seeds and curry leaves. Fry for a few seconds until they become fragrant. Your kitchen should be smelling amazing right about now.
4. Now, add the brinjal strips and peanuts to the kadai. Sauté everything together until the oil nicely coats the ingredients.
5. Cover the kadai partially and let it simmer for 12-15 minutes, or until the brinjals are tender. Stir occasionally to prevent sticking.
6. Sprinkle in the turmeric powder, red chilli powder, coriander powder, and tamarind. Cook for another 3-4 minutes, stirring constantly, to blend all the flavors together.
7. Finally, season with salt to taste. Give it one last good stir and it’s ready! Serve warm with steamed rice and your favorite sambar or rasam.

Expert Tips

Want to take this fry to the next level? Here are a few of my go-to tips:

• Achieving the Right Texture for the Brinjal: The key is to cook the brinjals until they’re tender but still hold their shape. Don’t overcook them, or they’ll become mushy.
• Tempering Techniques for Maximum Flavor: Don’t rush the tempering process! Allowing the spices to bloom in the hot oil releases their full flavor potential.
• Don’t overcrowd the pan: Cook in batches if necessary to ensure even cooking and prevent steaming.

Variations

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

• Vegan Adaptation: It already is vegan! Just double-check your tamarind paste doesn’t have any sneaky additives.
• Gluten-Free Adaptation: Naturally gluten-free!
• Spice Level Adjustment (Mild, Medium, Hot): Adjust the amount of red chilli powder to your liking. A pinch for mild, ¼ tsp for medium, and ½ tsp or more for hot.
• Festival Adaptations (e.g., Onam, Diwali): This is a wonderful side dish for festive meals. My family always makes a big batch for Onam Sadhya!

Serving Suggestions

This Baby Brinjal & Peanut Fry is best served warm. It pairs perfectly with:

• Steamed rice
• Sambar
• Rasam
• Yogurt
• A simple dal

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving. It won’t be quite as crispy, but still delicious!

FAQs

Got questions? I’ve got answers!

What type of oil is best for this fry?

Groundnut oil is traditional and adds a lovely flavor, but any neutral oil like sunflower or vegetable oil will work well.

Can I use frozen brinjals for this recipe?

While fresh is best, you can use frozen brinjals. Just thaw them completely and pat them dry before slicing.

How can I adjust the sourness from the tamarind?

Start with a small amount of tamarind and add more to taste. A squeeze of lemon juice can also add a similar tang.

What is hing (asafoetida) and can I skip it?

Hing has a unique pungent aroma that adds depth of flavor. If you don’t have it, you can skip it, but it does make a difference!

Can this be made ahead of time?

You can prep the brinjals and peanuts ahead of time. But it’s best to cook the fry just before serving for optimal flavor and texture.

How do I prevent the brinjals from becoming soggy?

Make sure you slice the brinjals thinly and don’t overcrowd the pan. Cooking in batches helps!

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!