Eggplant/Baingan in peanut gravy

Baingan or brinjal or eggplant--that vegetable that most of us hate!
As a child I was told Roses were covered with thorns because they were delicate.
I figured, baingan was covered with thorns, because we arent meant to touch them!
(Yes, I had the good fortune to grow up in a home surrounded by farms! )

Transitioning to the vegan lifestyle did nothing for my relationship with the humble eggplant.
It was the organic lifestyle that forced me to look at this little vegetable as a potential friend.
We took our time to befriend each other resulting in searching online and researching in the kitchen all kinds of recipes, which would be tasty as well as can be converted into whole, no oil, no sugar.
And then we hit the jackpot with this one.
So here I present,
The Baigan in Peanut Gravy!

Ingredients:

Baby baingan - 12  nos

For grinding:

Peanut - 1 cup

Coconut (grated) - 1 cup

Red chillies- 4 nos (more if you like it spicy)

Curry leaves- Few

Turmeric powder- 1 tsp

Garam masala- 1/2 tsp

Coriander powder- 1 tsp

Cumin seeds - 1 tsp

Urad dal - 1 tsp

Salt- As reqd

Amchur(dry mango powder)(if not available use tamarind paste/water) - As reqd

Process:

Step 1. Heat a thick bottom steel/iron pan. Add peanuts, roast till it becomes slightly brown, add jeera, urad dal and red chillies. Roast for a few seconds till urad dal turns brown.

Step 2. Add grated coconut and roast till light brown.You will see the mixture become a little bit oily.

Step 3. Add all the ingredients except brinjal, curry leaves and amchur/tamarind paste/water and roast for a few seconds. Turn off stove.

Step 4. Wait for it to cool and then grind the mixture without water. 

 

Step 5. Slit brinjal/baingan so you can stuff the above ground mixture into the brinjal. There would be extra mixture left for the gravy.

Step 6. Put on a steamer and steam the stuffed brinjal for a few minutes.

Step 7. In a thick bottom pan (you can use the one in which you roasted the masala),  add the remaining ground mixture and tamarind water. Bring to a boil. 

 

 Slowly slip in the steamed brinjals one by one, taking care not to spill them or open them up.  Cover it with lid and cook for 5-10 mins. 

Step 8: Put the stove off, and garnish with curry leaves and cover with a lid.  The flavor of the curry leaves will seep into the curry. 

Our Brinjal Peanut Gravy is ready to be served.

Goes well with brown rice, chapatis, bhakris, or whole wheat brown bread.