A Maharashtrian dish which is basically served into marriage ceremonies in North Maharashtra. There are many versions of this curry but I’m sharing my moms version to make this curry which is very simple!
4 Brinjal/Eggplant (cut into four pieces each and washed)
2 small Potatoes (peel the skin, cut into cubes or desired shape and washed)
1/4 Tsp Cumin seeds
2-3 Garlic cloves (make garlic paste)
1 Tsp red chilli powder(or as per taste)
1 Tsp Garam masala
1/4 tsp turmeric
pinch of asefortida
2 cups warm water
3-4 Tbsp Peanut powder
coriander leaves for garnishing
salt for taste
1 tbsp Oil
In pan heat oil, add cumin seeds. let it temper and add garlic paste, saute for 30 seconds now add potato. Cook them for a minute, add salt and cover for 2 minutes. Add eggplant and saute for a while. Add turmeric, red chili powder, garam masala, asefoetida, mix well. Add water, cover and cook on medium low flame for 10-14 minutes or till eggplants and potatoes gets cooked completely. Now add peanut powder,mix well and cook on medium low heat till gravy thickens a bit and oil comes on surface.
Serve hot with roti, bhajarichi bhakar/Bajara roti, Onion, udad papad on the side and enjoy! 🙂
1)Warm water helps to cook everything fast. One can use normal water also.
2)I like my gravy a bit watery, but if someones wish it to be thick can add more peanut powder.