Baingan aloo in peanut coconut milk curry

The first part of the name brings you to Indian home cooked food and then the second part reflects the Thai touch given to our regular “Baingan aloo”. This recipe is an inspiration from one the famous Thai curry base “massaman curry”. Well I did lack some the specific ingredients that would have given it the authentic tag of Thai dish, like “galangal” and “lemon grass”. But nevertheless, this curry is delicate and flavourful.  The “baingan aloo” does taste different and I have made it many times.

Baingan aloo in peanut coconut milk curry

Serves: 2 to 3 persons

Ingredients:

Brinjals or baingan- 250 gms (chopped into cubes)

Potato (large) - 1 (chopped into cubes)

Shallots- 15-20 nos.

Peanuts- ¼ cup

Soya sauce- 2 tsp

Cinnamon- 1’’ inch

Green cardamom- 3

Cloves- 6

Garlic- 8 cloves

Ginger- ½’’ inch

Chili powder- 1 tbsp

Coriander powder- 1 tbsp

Cumin powder- 2 tsp

Coconut milk- 1 glass

Oil- 3 tbsp

Salt to taste

Procedure: Dry roast peanuts, cinnamon, cardamoms and cloves together on low flame.  After that, take it and ground it into a smooth paste along with shallots, garlic, ginger, coriander powder, cumin powder, chili powder, soya sauce and some water. Heat oil in a Kadhai, first fry the potatoes and when they are half done, add brinjals. Cover and cook for 3 minutes and then add the grounded peanut-shallot-spices paste. Add little water, salt and let the masala cook along with the potatoes and brinjals. When the raw smell of the masala disappears and the brinjals and potatoes are almost cooked, add coconut milk. Bring the gravy to boil, and then simmer it for another 5-8 minutes. Check for salt and spice level and it is ready to be served.

Notes:

Do use shallots and not regular onions for this gravy.

If you don’t like potatoes, then omit using them in this recipe.