How to make Eggplant or Brinjal Peanut Curry or Kathirikkai Nadakkadalai Kulambu in South Indian style Recipe
This hub teaches you how to make Eggplant or Brinjal Peanut Curry or Kathirikkai Nadakkadalai Kulambu in South Indian style Recipe.
This is one of the healthy recipe which I would like to share with you. Eggplant or Brinjal has health benefits as follows.
1) They are very low in calories & fats but rich in soluble fiber content
2) They increase appetite and strengthen your stomach
3) They are the enemy of the spitum (Balgum)
4) They help keeping diabetes in control
5) They help create iron in the human body
Like this there are several health benefits. At same time for a person, ensure to have not more than 125 grams of eggplant or brinjal per week.
Hence cooking this recipe per week basis is simply going to achieve above benefits.
Eggplant Peanut curry
- 3 Eggplant,, (chopped)
- Refined Oil
- ½ tea spoon Mustard seeds
- ½ tea spoon Cumin Seeds
- 1 Big Onion, (chopped)
- 2 Red chillies, (broken)
- 4-5 Curry Leaves
- A pinch of Turmeric powder
- 2 Tomatoes, (chopped)
- 1½ table spoon Coriander powder
- ½ table spoon Chilli powder
- Salt, (as needed)
- Coriander leaves, (chopped for garnishing)
- 10 Peanuts
- 3-4 table spoon Milk cream
- Pour 3-4 table spoons of oil in a dry non-stick frying pan.
- Put the chopped eggplant pieces in the oil and fry till it become slightly golden brown and wait till they get semi-cooked.
- Heat the pan and pour 2 table spoons of oil. When the oil is hot, put mustard seeds in it and wait till it gets crackled.
- Now add the cumin seeds and fry along with it.
- When the cumin seeds are fried, put the chopped onions inside the pan and fry till it becomes golden brown.
- Add red chillies and curry leaves along with it and fry them. Now add the essential ingredient turmeric inside. Note: Add extra salt & chilly powder as per your taste.
- Put the chopped tomatoes inside the pan and fry along with the ingredients.
- When the tomatoes gets cooked, add chilli powder, coriander powder, salt and stir well.
- Pour required quantity of water in the pan and cook the curry.
- Now put the fried eggplant inside the curry and cook for 5 more minutes. So that the masala spices in the curry will dissolve in the eggplant.
- Take a separate non-stick pan and place it in a medium flame. Pour ½ teaspoon of oil in it. When the oil is hot, put peanuts and fry for 1-2 minutes.
- Now grind the fried peanuts in a grinder or a blender.
- Grind the peanuts adding little water, till it becomes a fine paste.
- Pour the grinded peanut paste in to the pan containing the eggplant masala.
- Cook the eggplant peanut for few more minutes and finally add the milk cream and switch of the flame.
- Garnish the curry with coriander leaves and serve them hot with cooked rice, Chappathi(Indian bread) or Paratta.
© 2013 Ravi and Swastha