Vegetarian curry recipes usually includes lots of vegetables. This vegetarian curry, however, does not include vegetables. I prepared this in the microwave but you can also cook it otherwise. A slightly hyderabadi touch, the flavour, aroma, and texture of this curry your diners’ hunger for a tasty meal!
1/2 tsp jeera
1/2 tsp rai or mustard seeds
3 tbsp peanuts (moongphalli), roasted and ground to paste
2 onions, chopped and ground to paste
1 tbsp coriander powder
1 1/2 tsp red chilli powder
Salt to taste
1/2 tsp garam masala powder
1 cup tomato puree
1 brinjal sliced, marinated in vinegar and salt for 15 mins
1/2 tsp ginger garlic paste
1/2 tsp amchoor powder
2 tbsp oil
1 1/2 cup water
Grill the brinjal on a high rack for 5 mins
In a microwave bowl, pour the oil, add jeera and rai. Microwave it for 1 minute. Now, add the onions paste, garlic-ginger paste, salt, and the masala powders. Microwave it for 7 mins.
Meanwhile, roast and paste the peanuts. Add tomato puree to the microwaved masala. Microwave it for 4 mins.
Now, add peanut paste, water, and the brinjal. Microwave this for 5 mins.