Brinjal and Peanut Curry / Wangi Singdana Bhaji | NamakShamak.

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http://www.namakshamak.com/recipe/brinjal-and-peanut-curry-wangi-singdana-bhaji/

Cuisine: Indian, Maharashtrian

Course: Gravies and Subjees

Skill Level: No Skill Level

Yield : 3

Servings : 3 / 4

Prep Time : 15m

Cook Time : 20m

Ready In : 35m

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.

Sonali Raut View Other Recipes By This Chef

3 to 4 Brinjals

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08/May/2013 7:54 PM

Brinjal and Peanut Curry / Wangi Singdana Bhaji | NamakShamak.com

http://www.namakshamak.com/recipe/brinjal-and-peanut-curry-wangi-singdana-bhaji/

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

Step 1
Roast the Dry Coconut till golden brown and grind it using water. Soak the groundnuts in water for 1/2 an hour.

Step 2
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.

Step 3
Toss in the brinjals, potato and the groundnuts. Now add the ground coconut. Cover and cook till the vegetables are cooked.

2 of 3

08/May/2013 7:54 PM

Brinjal and Peanut Curry / Wangi Singdana Bhaji | NamakShamak.com

http://www.namakshamak.com/recipe/brinjal-and-peanut-curry-wangi-singdana-bhaji/

Step 4
Serve garnished with coriander leaves.

Recipe Type: Veg

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3 of 3

08/May/2013 7:54 PM