I believe that some people in India have a perception that Aubergine (Brinjal/Eggplant) has no benefits or is of no good. This may be because in Indian language (Hindi) it is called Baingan, manipulated in local dialects to Be-gun , meaning no good – this is certainly so wrong.
Aubergine (Eggplant) is very beneficial to human body because it is full of vitamins, minerals and dietary fibre, and with the potential to lower cholesterol and help manage weight – prime reason as to why it is so popular in other parts of the world. It also helps in controlling glucose absorption, is beneficial for managing type 2 diabetes and in reducing the associated high blood pressure (hypertension).
Last evening I prepared a slightly different Aubergine curry – different because my husband requested for his usual Baingan Bharta, and I prepared Aubergine curry with Peanut & Sesame seeds:) Do note that peanuts and sesame seeds are also good source of vitamins and minerals – rich / spicy, and healthy / nutty at the same time!!
The ingredients for Aubergine curry with Peanut & Sesame seeds are :
- Aubergine : 1 (big)
- Tomato : 2 (puréed in mixer)
- Onion : 1 (finely chopped)
- Curry Leaves : 12-15
- Green Chilli : 3
- Dry Mango Powder (Amchur) : 1/4 tsp
- Garam masala : 1/2 tsp
- Salt : to taste
- Oil : 1-2 Tbsp
The ingredients for the Spice mix to grind are :
- Peanuts : 1/2 cup
- Whole Coriander seeds : 1 Tbsp
- Cumin seeds : 1 tsp
- White Sesame seeds : 1 Tbsp
- Ginger : 1 Tbsp
- Garlic : 5 cloves
Dry roast the peanuts in a pan and peel the skin off.
Take a pan and dry roast coriander seeds, cumin seeds and sesame seeds on medium flame; remove from the flame and keep it aside.
Grind all the spice mix in a mixer and make a powder.
Cut aubergine in big cubes.
Heat oil in a pan; add onions, curry leaves and sauté till onions get translucent. Add green chilli, the spice mix and sauté for 5 more minutes till it’s raw smell goes away.
Now add tomato purée and cook for 3-4 minutes.
Add the aubergine; mix it properly with the spices and add 2 cups of water, salt and bring it to boil. After boiling, reduce the flame and simmer it for 10 minutes.
When oil starts oozing out from peanuts/sesame seeds and floats on the top, add dry mango powder and garam masala and cook another 2-3 minutes. Check the aubergine – it must be done. Switch off the flames. Your aubergine with peanut & sesame seeds curry is ready to be served!
Insider Tips / Finer Points :
When switching off the flame make sure that the gravy is thin because it will be thicken after some time as it gets cooled.
If you want more hot and spicy curry, then add dried red chilli (7-8) in the spice mix and grind it with the spice mix. But don’t use green chilli and garam masala in the gravy then.
You may use baby aubergine and slit the aubergines criss-cross but with joined top.
You may shallow fry the aubergines in oil till they turn soft and change their colour.