Baingan-Peanut Curry

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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 - brinjal
  • 1 small cup - Fresh green peas
  • Onion - 1 (medium)
  • 1 - tomato (large)
  • 2 + 4 - green chillies
  • 1 tbsp - garlic paste and 4 garlic cloves
  • Ginger - a small piece
  • 1 tbsp - cumin (jeera)
  • 1 tbsp - mustard seeds
  • 2 tbsp - dhania (coriander) powder
  • 1/2 tbsp - turmeric powder
  • 1 tbsp - red chilli Powder
  • 1 cup - peanuts
  • 1 small bunch - cilantro (coriander leaves)
  • 4 tbsp - oil
  • salt to taste
  • pepper and clove for extra spice

How to Make Baingan-Peanut Curry

  • Fry the peanuts, peel and powder in a mixer. Soak the peas overnight and cook it.
  • Cut brinjal in small pieces, fry in oil. Add salt to taste. Leave aside once done.
  • Chop onions, tomatoes, garlic, chillies and ginger.
  • In a big frying pan, heat oil, add mustard seeds, jeera, chillies, and ginger, allow it to splutter.
  • Add the chopped onions, when it turns light golden brown in colour add tomatoes and garlic. You can add black pepper and clove to make it spicy. Add the fresh green peas and saute.
  • Add dhania powder, red chilli powder and toss together, and add salt. Add the fried brinjal and allow the mix to fry.
  • Add 1/4 gallon water and allow the mix and brinjal to boil. Add powdered peanut to it.
  • Allow it to boil.
  • Once the mix starts getting thick, switch off the stove.
  • Garnish with slit green chillies and cilantro.