Wednesday, 17 October 2012

Brinjal and Peanut Curry / Wangi Singdana Bhaji

This subji reminds me of winter. Those cold cold days when we used to hate getting out of the blankets. Since my mom was a working women she used to soak the peanuts in water in the mornings. As soon as she got home, she used to just freshen up and start with our dinner.....ya she is an amazing women.
My mom used to make this subji when we were kids especially on those really cold winter days.
We used to hog on this hot and spicy subji and piping hot bajra or jowar rotis. 


3 to 4       Brinjals
1             Potato (optional)
1             Onion
1             Tomato
1 cup       Groundnuts
1/2 cup    Dry Coconut
1/2 tsp     Haldi
1 tsp        Chilli Powder
1/2 tsp     Garam Masala Powder
1/2 tsp     Namak Shamak
1 tsp        Dhania Powder
1/2 tsp     Jeera Powder
2 tsp        Oil


Roast the Dry Coconut till golden brown and grind it using water.

Soak the groundnuts in water for 1/2 an hour.

Heat oil in a pan and add the onion and tomato. Cook till oil leaves the sides. Now add the haldi, chilli powder, dhania powder, jeera powder and salt and saute.

Toss in the brinjals, potato and the groundnuts. Now add the ground coconut. Cover and cook till the vegetables are cooked. 

Serve garnished with coriander leaves.


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