A popular Hyderabadi dish, this rich and creamy delicacy is perfect for any occasion ! Now that we have an air fryer, we can make it a little less indulgent and enjoy it more often. Try it for your next get together (whenever that will be 😜) and enjoy !
Vegetarian | Vegan
Serving Size : 4
Prep ⏰: 10 mins | Cook ⏰ : 30 mins
Ingredients
8-10 eggplants /brinjals
1/2 cup roasted peanuts
4-5 garlic pods
2 tbsp sesame seeds
1/4 cup coriander seeds
1 tbsp tamarind
6-8 Kashmiri red chillies
1 inch cinnamon stick
4-5 cloves
1 tbsp cardamom
1/4 cup dry coconut
1 tbsp poppy seeds
1 tbsp cumin seeds
2 tsp mustard seeds
1 large onion, chopped
2 tsp turmeric powder
1 tbsp chilli powder
2 tsp garam masala
2 tsp coriander powder
2 tbsp jaggery powder
salt to taste
1-2 tbsp oil
Instructions
Wash eggplants and slit them (X sign) until their mid part without actually cutting them throughout. This slit is just to make sure eggplants cooks well inside.
Brush some oil on each of the eggplant and place them in air fryer. Bake 350 F for 15-20 minutes.
In a pan, heat 1/2 tsp of oil and add roasted peanuts, sesame seeds, coriander seeds, tamarind, Kashmiri red chillies, cinnamon stick, cloves, cardamom, garlic and poppy seeds (optional). Roast for 3-4 mins till the spices are aromatic. Switch off the heat and add dry coconut. Set aside to cool down and blend to a paste (add 2-3 spoons of water).
In same pan, heat remaining oil and add cumin, mustard seeds. Once the seeds crackle, add onions and sauté till they turn golden brown.
Stir in the peanut-spice paste, add 1/2-1 cup of water and cook the mixture for 3-4 minutes or till oil starts leaving sides.
Add turmeric powder, coriander powder, chilli powder, garam masala, salt to taste, jaggery and mix well.
Add the cooked eggplants and cook them covered for 3-4 minutes. Add a little water as needed.
Turn off flame, make sure to cover each eggplant with the sauce and serve hot ! Enjoy this delicious curry with rice or roti!
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