Baingan Aloo Peanut Masala

Baingan Aloo Peanut Masala is a very special and delicious dish. This dish is prepared in most of the states of India. However, the taste varies in all states as the ingredients varies from state to state. Here I have just tried to cook this dish differently by adding peanuts which gives slight flavour of peanuts and makes the gravy thick. In my family, everybody like this recipe too much with bhakari.  Also, most of the cooking ingredients are easily available at home and it does not required much more time for preparing and cooking.

Preparation Time –  25 mins

Cook Time – 20 mins

Total Time – 45 mins

Ingredients:

• 8 small Brinjals (Baigan)
• 3 small Potatoes (Aloo)
• 2 finely chopped Onion
• Finely Chopped Coriander leaves
• 1 small bowl roasted dry coconut
• 1 bowl roasted peanut
• 5-6 Garlic/Lasun
• 1 inch Ginger
• 1 teaspoon Red Chilli powder
• 1 teaspoon Malvani garam masala or regular garam masala
• 1 teaspoon Turmeric powder
• 4-5 teaspoon oil
• Water as required
• Salt to taste

Serves:  6 persons

Directions / Procedure:

 Steps to make peanut gravy masala

1. Heat the oil in Kadai or pan on low flame gas & add onion, sauté for 2-3 minutes till the onion becomes reddish brown.
2. Add coconut powder in it, sauté on medium flame while continuous stirring is required till the onion and coconut becomes reddish
3. In a mixture finely grind all ingredients like ginger, garlic, peanut, coriander leaves, mixture of coconut and onion, turmeric powder, malvani garam masala. Make a paste and keep aside.

Steps to cook brinjals and potatoes

1. Wash the brinjals and slightly slit the brinjals from 2-3 sides. Peel and cut the potatoes as per your choice. Wash the brinjals and potatoes. Keep it aside
2. Heat the oil in Kadai or pan on low flame gas & add onion, sauté for 2-3 minutes till the onion becomes reddish brown.
3. Now add slightly slit brinjals, sauté till the outer layer of brinjals becomes soft and dark brown. Add cut potatoes and stir it very well
4. Add chilli powder and salt, sauté the mixture for 1-2 minutes and then add one and half glass of water. Mix all ingredients very well.
5. Cover the pan with lid and cook the potatoes and brinjal on medium flame gas.
6. In between do check the brinjals and potatoes are cooks completely. It takes approx.10-12 minutes. If required add some water.
7. Now add above finely grind paste and salt to taste, stir the mixture very smoothly because sometime brinjals and potatoes gets smashed.
8. Without lid cook for about 2-3 minutes on low flame gas. while cooking the gravy may stick to the pan. Here smoothly stirring is required.
9. If you like thick gravy, then switch off the flame or add some amount of water and cook 1-2 minutes further.
10. Garnish with finely chopped coriander and serve hot with roti/ chapati/ Pulkas/bhakari .

Tips / suggestions:

• Use small violet brinjals only
• Add 4-5 potatoes if you like more potatoes
• Adjust or add more spice ingredients like Red Chilli powder, Garam Masala Powder/Malvani Masala
• Adjust or add ginger and garlic as per your choice

Ready to serve with your lunch or dinner.

Photos for reference: