Eggplant Peanut Stew / Aubergine Peanut Stew / Eggplant Recipes / Stew Recipes / Veg Recipes E : 513
Here the method of preparation of the Eggplant Peanut Stew ,one of the most delicious of the eggp;ant recipes and the tastiest of the stew recipes is given. It is one of the most unique of the veg recipes
Ingredients
200 gms of Eggplant cut into pieces
1 Onion cut into pieces
6 shallots cut into pieces
1 Green chili
3 Kashmiri chillies
1 Tomato cut into pieces
25 gms of garlic
15 gms of ginger
50 gms of peanuts deskinned
1 Spoon of coriander seeds
1 spoon of fennel seeds
Half a spoon of caraway seeds
300 ml of water
A quarter spoon of turmeric powder
10 ml of oil and salt to taste
Preparation
Take the ginger, half of the caraway seeds,half the fennel seeds ,Peanuts ,coriander seeds,onion, Kashmiri chillies and 15 ml of water and grind well. Heat 10 ml of oil . Put in the garlic and the shallots and saute till the shallots lose their pink color. Put in the ground Peanut onion mixture and saute well. Add the salt and turmeric powder and mix well. Add the tomato pieces and the green chili. Mix till the oil comes out of the mixture. Now add the eggplant pieces and saute and mix well. Add 300 ml of water and cook for 25 minutes. After 25 minutes garnish with parsley on top and serve
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Ingredients
200 gms of Eggplant cut into pieces
1 Onion cut into pieces
6 shallots cut into pieces
1 Green chili
3 Kashmiri chillies
1 Tomato cut into pieces
25 gms of garlic
15 gms of ginger
50 gms of peanuts deskinned
1 Spoon of coriander seeds
1 spoon of fennel seeds
Half a spoon of caraway seeds
300 ml of water
A quarter spoon of turmeric powder
10 ml of oil and salt to taste
Preparation
Take the ginger, half of the caraway seeds,half the fennel seeds ,Peanuts ,coriander seeds,onion, Kashmiri chillies and 15 ml of water and grind well. Heat 10 ml of oil . Put in the garlic and the shallots and saute till the shallots lose their pink color. Put in the ground Peanut onion mixture and saute well. Add the salt and turmeric powder and mix well. Add the tomato pieces and the green chili. Mix till the oil comes out of the mixture. Now add the eggplant pieces and saute and mix well. Add 300 ml of water and cook for 25 minutes. After 25 minutes garnish with parsley on top and serve
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