Eggplant Recipe- Sesame Peanut Brinjal with Tamarind & Spice

Last Updated on 4 months by Neha Deshmukh

Sesame Peanut Brinjal With Tamarind & Spice

Introduction

Oh, brinjal (eggplant)! It’s one of those vegetables people seem to either love or… well, not love so much. But trust me on this one. This Sesame Peanut Brinjal with Tamarind & Spice is a game-changer. It’s a South Indian-inspired dish that’s bursting with flavour – nutty, tangy, spicy, and just a little bit smoky. I first made this for a family gathering, and it disappeared in minutes! It’s a little bit different, a little bit special, and totally worth the effort.

Why You’ll Love This Recipe

This isn’t your average eggplant curry. The combination of toasted sesame seeds and peanuts creates a wonderfully rich base. The tamarind adds a lovely tanginess that balances the spice, and the gingelly oil (we’ll talk about that!) gives it an authentic South Indian aroma. It’s a surprisingly easy dish to make, and it’s packed with flavour. Plus, it’s a fantastic way to get your veggie fix!

Ingredients

Here’s what you’ll need to make this delicious Sesame Peanut Brinjal:

• 3 teaspoon black sesame seeds
• 10 roasted peanuts
• 0.75 teaspoon black peppercorns
• 1 teaspoon cumin seeds
• 1 sprig curry leaves
• 0.5 teaspoon mustard seeds
• 1 teaspoon red chili powder
• 0.25 teaspoon turmeric
• 0.25 teaspoon asafoetida (hing)
• 1 lemon-sized ball tamarind (about 30g)
• 1.5 teaspoon salt
• 2 tablespoon gingelly oil (Indian sesame oil)
• 1 large eggplant (7 cups cubed – about 700g)

Ingredient Notes

Let’s chat about a few key ingredients to make sure you get the best results:

• Gingelly Oil (Indian Sesame Oil): This is the flavour of South Indian cooking. It has a distinct nutty aroma and adds a depth of flavour you just can’t get with other oils. If you can find it, definitely use it!
• Black Sesame Seeds: Toasting these is crucial! It really brings out their flavour. Don’t skip this step.
• Tamarind: Tamarind adds a wonderful sourness. You can find it in most Indian grocery stores. Look for the pod-like form – that’s the most flavourful.
• Asafoetida (Hing): This one’s a bit… interesting! It has a pungent smell in its raw form, but it mellows out beautifully when cooked and adds a savoury, umami flavour. It’s often used in Indian cooking to aid digestion. Different regions use it in varying amounts – some love a strong flavour, others prefer it subtle.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make that amazing sesame-peanut powder. In a dry skillet over low heat, toast the black sesame seeds for 2-3 minutes, until fragrant. Be careful not to burn them! Add the roasted peanuts and toast for another minute. Let it cool, then grind everything into a fine powder. Set aside.
2. Now, soak the tamarind. Pop the tamarind into a bowl with ¾ cup (180ml) of warm water and let it sit for about 5 minutes. Use your hands to squeeze out all the juice, then strain it to remove any seeds or fibers.
3. Heat 1 tablespoon of gingelly oil in a pan over medium heat. Add the mustard and cumin seeds. When they start to splutter (it’s a good sign!), add the crushed black peppercorns and cubed eggplant. Sauté for about 2 minutes.
4. Cover the pan and cook the eggplant on low heat for about 5 minutes, or until it starts to soften.
5. Now for the flavour bomb! Add the sesame-peanut powder, chili powder, turmeric, asafoetida, and salt. Mix everything really well, making sure the eggplant is coated in all that goodness.
6. Pour in the remaining 1 tablespoon of oil and the tamarind juice. Cook uncovered for 8-10 minutes, stirring occasionally, until the oil starts to separate from the mixture and the eggplant is really mushy and tender.
7. Finally, stir in the curry leaves and remove from the heat. Serve warm!

Expert Tips

• Don’t overcrowd the pan when sautéing the eggplant. Work in batches if necessary to ensure it browns nicely.
• Taste as you go! Adjust the chili powder and salt to your liking.
• The key to a good tamarind flavour is to make sure it’s properly soaked and strained.

Variations

• Vegan: This recipe is naturally vegan!
• Gluten-Free: It’s also gluten-free.
• Spice Level Adjustments: If you like it really spicy, add a pinch of cayenne pepper or use a hotter chili powder. For a milder flavour, reduce the chili powder to ½ teaspoon.
• South Indian Festival Adaptations: My aunt always adds a small piece of jaggery (gur) to this dish when making it for festivals – it adds a subtle sweetness that’s really lovely.

Serving Suggestions

This Sesame Peanut Brinjal is fantastic with:

• Steaming hot rice.
• Roti or other Indian flatbreads.
• A side of yogurt (raita) to cool things down.
• A simple lentil soup (dal).

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

• What is Gingelly Oil and can I substitute it? Gingelly oil is Indian sesame oil. It has a unique flavour. If you absolutely can’t find it, you can use another neutral oil like sunflower or vegetable oil, but the flavour won’t be quite the same.
• How do I know when the tamarind is properly soaked? The tamarind should be soft and easily pulped with your fingers. The water should be a dark brown colour.
• Can I use a different type of eggplant for this recipe? Yes, you can! Globe eggplant is the most common, but Indian eggplant (the long, slender ones) also work well.
• What is Asafoetida (Hing) and why is it used? Asafoetida is a spice with a pungent smell that mellows when cooked. It adds a savoury, umami flavour and is believed to aid digestion.
• How can I adjust the spice level of this dish? Start with less chili powder and add more to taste. You can also remove the seeds from the chili powder for a milder flavour.