One thing I enjoy most is peanuts with eggplants. They give a very unique taste when combined with eggplant is what I think.
Many people may not agree to me or may not like this combination, but I would say, guys go ahead and try it for you to really see if you like it or not.
This is a combination which my Mom used to make from time to time and so I also make it from time to time.
Its a very versatile dish which can get along with any other side dishes or even rice and chapathis.
The nutty taste of the peanuts with eggplants is what I like. A little spicy, a little tomatoey, a little nutty is all what this dish is about!
These days I am trying to eat brown rice every night instead or white rice, so I served myself with brown rice, but the rest of the family ate it with white rice and sambar.
8-10 baby eggplants, brinjals, vankai, vankaya, chopped into cubes
3 small tomatoes
1/4 cup peanuts
1 small onion, chopped
3-4 green chillies, slit
1/4 tsp mustard seeds
1/4 tsp jeera, cumin seeds
1 dry red chilli, broken
few curry leaves
1 tsp chilli powder
1/4 tsp turmeric powder
1 tbsp oil
salt to taste
chopped coriander leaves for garnish
Heat oil in a kadai. Add mustard seeds and jeera. Let them splutter.
Add dry red chilli, curry leaves. Add the peanuts and let them brown a little.
Add the onion, green chilli and saute for a minute.
Add the chopped eggplant along with chopped tomato. Add salt with chilli powder and turmeric.
Add some water, cover and let cook until soft and cooked.
Garnish with chopped coriander leaves.
Serve a a side dish along with rice or chapathi or rotis.
I served it with brown rice.