Chettinad Baby Eggplant Gravy: Aromatic & Nutty South Indian Curry
40 minutes
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About Chettinad Baby Eggplant Gravy: Aromatic & Nutty South Indian Curry
This Chettinad Baby Eggplant Gravy is a flavorful South Indian specialty, perfect for pairing with aromatic biryanis and pulavs. The richly spiced gravy features a delightful blend of peanuts, sesame seeds, and tamarind, creating a harmonious balance of tanginess and nutty depth. Recently, I served this delicious curry alongside Afghan lamb pilaf (Kabuli Pulav), and the combination was simply divine! The creamy, robust sauce perfectly complements the subtle spices of the pilaf, making it an unforgettable culinary experience.This recipe is a must-try for your next lunch or dinner party, impressing guests with its authentic flavors and rich texture. Prepare to be amazed!
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Recipe Time & More
Prep10 minutes
Cook30 minutes
Total40 minutes
Ingredients
Spices & Aromatics
- 1/2 tsp Cumin Seeds
- 1 tsp Sesame Seeds
- 1 tsp Turmeric Powder also known as haldi
- 1 tsp Chili Powder mirch; adjust to taste
- 1 tsp Curry Leaves
- 1.5 tsp Salt or to taste
Gravy Base
- 2 tbsp Peanuts
- 1/2 cup Tamarind Pulp
- 1 medium Onion
Vegetables
- 5 medium Eggplant also known as brinjal or baby eggplant
Instructions
Prepare the Peanut-Sesame Paste
- Dry roast peanuts for 5 minutes until fragrant. Add sesame seeds and roast for another minute until fragrant. Let cool completely, then grind into a smooth paste.
Sauté Aromatics
- Heat oil in a pan or kadai. Add cumin seeds and curry leaves. Sauté until the seeds sputter.
Cook the Onions and Eggplant
- Add chopped onion and sauté until translucent. Add the eggplants, slit lengthwise but keeping them whole. Fry for about 5 minutes, then cover and cook until slightly softened.
Add Spices
- Remove the eggplants from the pan. Add chili powder and turmeric powder. Sprinkle a little water and sauté for a minute until fragrant.
Combine and Simmer
- Return the eggplants to the pan. Add the peanut-sesame paste and stir well. Add tamarind pulp and water. Bring to a simmer, cover, and cook until the eggplants are tender and the sauce has thickened.
Finish and Serve
- Remove the lid and continue cooking until the oil separates and floats on top. Season with salt to taste. Serve hot with your favorite biryani or pulao.
Recipe Notes
Expert Tips for the Best Chettinad Baby Eggplant Gravy
- For a richer flavor, use coconut oil instead of vegetable oil.
- Adjust the amount of chili powder according to your spice preference.
- If the gravy is too thick, add a little more water. If it's too thin, simmer uncovered for a few more minutes.
- Garnish with fresh cilantro before serving for an extra pop of color and freshness.
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Recipe Nutrition
Calories: 121kcalCarbohydrates: 2gProtein: 7gFat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 684mgSugar: 1g
Madraasi Deepa
Articles: 146
5 Comments
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Wow, this looks fantastic!
This is exactly what I was looking for!
This is so tempting! Thank you.
This is so inspiring! Can’t wait to cook it.
Looks so delectable! Thanks for posting.