Eggplant in Coconut- Peanut Gravy

Recipe by
Total Time:
45-60 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 1 - Medium eggplant (cubed)
  • 1 - Tamarind (lemon sized)
  • 2 - Garlic (chopped)
  • 1 - Onion (chopped)
  • 2 tsp - Coriander powder
  • 1/2 tsp - Turmeric powder
  • 1 tsp - Garam masala powder
  • 1/2 tsp - Mustard seeds
  • 3 tbsp - Peanuts
  • 4 Dry red chillies
  • 1/4 tsp - Asafetida powder
  • 1/4 cup - Coconut (grated)
  • Salt
  • Oil

How to Make Eggplant in Coconut- Peanut Gravy

  • Soak the tamarind in warm water and extract the juice from it.
  • Heat 1/2 tsp oil in a pan.
  • Add onions, garlic, peanuts, dry red chillies, coconut and fry everything on simmer until a nice aroma arises.
  • Once cooled, grind them together into a smooth paste.
  • In the same pan, add2 tbsps oil.
  • Add mustard seeds and let it splutter.
  • Add asafoetida powder, add the cubed eggplant chunks, turmeric and fry for few minutes.
  • Add the ground paste and saute for few more minutes.
  • Add the tamarind juice, coriander powder, garam masala powder, salt, water (if required) and simmer.
  • Cook until the oil separates from the gravy.
  • Garnish the gravy with coriander leaves and serve with rice.
  • Recipe courtesy: Priya Easy N Tasty Recipes