Eggplant in Peanut Masala

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1 Medium Eggplant, washed and cut into small pieces
  • 3 tbsp- oil
  • 1/4 tsp- turmeric
  • 1 tsp- mustard and cumin(jeera) seeds for seasoning
  • 5-6 curry leaves
  • 1/4th cup- hot water
  • Salt to taste
  • For masala:
  • 1 tsp- oil
  • 1 onion chopped
  • 1 tomato, chopped
  • 20 peanuts
  • 4 tsp- coriander leaves, cut finely
  • 2 green chillies, chopped
  • 3 garlic pods
  • 1 tsp- red chilli powder
  • 1 tsp- sesame seeds(til)
  • 1 tsp- dhaniya and cumin powder

How to Make Eggplant in Peanut Masala

  • In a pan - heat 1 tsp oil, roast chopped onion, chopped tomato, green chillies, coriander leaves, garlic pods. Set aside.
  • In the same pan, roast peanuts and sesame seeds separately.
  • Now grind the roasted ingredients to a fine paste along with red chilli powder, dhaniya-jeera powder.
  • In a saucepan, heat 3 tbsp oil, add seasoning, once it splutters, add curry leaves and turmeric.
  • Add eggplant pieces and fry for 5 minutes. Add ground masala amd mix well.
  • Add 1/4 cup hot water and cook on low fire till eggplant is tender.
  • Serve hot with roti, naan or rice.