Saturday, September 17, 2011

Eggplant & Tomato, Onion Stir Fry with Peanuts

Do you like eggplants? I love them in all forms and this is such a simple stir fry even a novice can put together in few minutes. Known in different names like eggplant, brinjal and aubergine in different countries they come in different colors and shape. White, purple, light green, round, huge, small, long ones. Each one has a different taste but still they have lot of fiber which is needed for a healthy body. A very funny thing about this recipe is, I threw in a handful of roasted peanuts in this curry by mistake instead of another dish which I was cooking in the next stove. But the addition of peanuts added an extra crunch to this soft dish but it is totally optional and you can add it if you want. Next time when you go for your groceries don't forget to grab few Japanese eggplants(Purple, thin ones) and try this out and let me know how you liked it.

Preparation Time - 10 Minutes

Cooking Time - 10 to 15 Minutes

Serves - 2 to 3


Japanese purple eggplants - 2(Cut into small pieces)

Onion - 1 big(Chopped finely)

Tomato - 1 big(Chopped finely)

Turmeric powder - 1/2 Tsp

Coriander(Dhania) powder - 1 Tsp

Red chili powder - 1 Tsp or to taste

Salt - 3/4 Tsp or to taste

Garam Masala powder - 1/2 Tsp

Coconut Oil - 2 Tsp

Mustard seeds - 1/2 Tsp

Chopped cilantro - 1 Tbsp

Roasted Peanuts - Handful (Optional)


1) Heat a pan add coconut oil and once it is warm add the mustard seeds. After they stop spluttering add the turmeric powder, coriander powder and red chili powder and saute for a seconds and then throw in the onion with a pinch of salt and saute till tender.

2) Now add the tomatoes and stir once in a while till the tomatoes are slightly tender and have become watery.

3) At this point add the chopped egg plants, salt, garam masala powder and simmer till the eggplants are cooked which will take around 8-10 minutes.

4) Add roasted peanuts and garnish with some chopped cilantro and serve with cooked quinoa, rice or flat bread of your choice.



Charles said...

I saw some white, and also some purple/white streaky ones in my local supermarket recently - I wanted to try them but wondered if the taste is really that different to warrant paying the extra? (They were about 2 or 3 times more expensive). If they do indeed have different tastes though then I'll definitely try them (the white ones looked a bit like dinosaur eggs, lol :D)... and yes, I *love* eggplant too... so delicious. Wonderful looking post, thanks!

MegSmith @ Cooking.In.College said...

Mmm delicious! I love eggplant

Priyanka said...



Wow...Tempting dish...I used to add peanuts grounded in some veggies...Its sure adds flavor to it...

Can we add even the grounded peanut here...Does it taste the same...

Hamaree Rasoi said...

Delicious combination of brinjal and tomato. I bet it must have not lasted more than few minutes during the course of the meal.

Hamaree Rasoi

Ramya said...

healthy combo...

divya said...

Wow...delicious and yummy..

SouthIndianHome said...

Looks delicious and yummy

Hari Chandana said...

Lovely and healthy combination.. looks awesome :)
Indian Cuisine

Priti said...

Addition of peanuts is nice idea and looks very yum ...shall try

Prathima Rao said...

Yummy stir fry!!!
Prathima Rao
Prats Corner

Miriam said...

This looks amazing!! I'll bet it's perfect over rice :), mmm...
Miriam@Meatless Meals For Meat Eaters

Priya said...

Very colourful and inviting stir fry,love the addition of peanuts..

aipi said...

Love the peanuts in there ~ nice combo!

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