Stuffed Brinjal Fry with Peanuts

This stuffed brinjal fry recipe is easy to make and delicious. The stuffing is simple with roasted peanuts, chili powder and salt.

Author: Pavani

Prep Time: 10

Cook Time: 20

Total Time: 30

Course: Side Dish

Cuisine: andhra

Servings: servings

In a small pan, dry roast peanuts until evenly golden brown. Let cool and transfer to a blender along with red chili powder, turmeric and salt. Blend into a coarse powder.
½ cup Peanuts, 1 teaspoon Red Chili powder, ¼ teaspoon Turmeric, To taste Salt

Make a “X” cut on the bottom of the eggplant, about ¾th of the way up. Make sure that the eggplant still holds together and does not break apart. I like keeping the crown on but you can remove it.
8~10 Baby Eggplant
Stuff each eggplant with about 1 tablespoon peanut powder. Reserve any remaining peanut powder.

Heat oil in a medium size sauté pan on medium flame. Add onions, curry leaves and cook till they are lightly browned around the edges. Add the stuffed eggplants, water and gently mix. Cover and lower the heat. Cook until the eggplants are tender, about 10~12 minutes. Stir occasionally to make sure eggplants cook evenly on all sides.
2 tablespoons Oil, 1 Medium Onion, finely chopped, ¼ cup Water, plus more if needed
Stir in chopped tomatoes, remaining peanut powder and cook till the tomatoes turn mushy, about 4~5 minutes. Sprinkle with chopped cilantro and serve hot with rice or roti.
2 Medium Tomatoes, finely chopped, 2 tablespoons Cilantro

You can use either purple or green Thai or Indian variety eggplants for this recipe.
If you cannot find baby brinjal, you can also use 3 or 4 medium Chinese or Japanese eggplants instead. Cut them into 2" pieces, slit and stuff them according to the recipe.
Dry roast blanched peanuts until golden. Or you can use store bought unsalted roasted peanuts. I prefer to use blanched peanuts but with skin peanuts can also be used.
I keep this recipe on the dry side but you can add more water to make it with gravy.
Store leftover stuffed peanut eggplant curry in an airtight container in the refrigerator for up to 3 days.
The peanut stuffing mixture can be made ahead of time. I usually make a double or triple batch of the peanut mixture and sprinkle it on curries or on noodles.

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