This recipe is made with tender and small eggplant in a peanut and coconut-based gravy. The recipe mainly hails from Andhra cuisine or Telugu cuisine but is popular among other South Indian states too. Pair with Roti/Rice
Add 700 ml water, 300g sliced brinjal, 42g raw peanuts, 2 tbsp groundnut oil, 1 tsp minced garlic, 0.5 tsp mustard seeds, 0.25 tsp turmeric, 0.5 tsp white sesame seeds, 10 washed curry leaves, 0.5 tsp tamarind paste, 1 tsp finely chopped onion, 4 tsp coriander powder, 0.25 tsp hing, 1 tsp jeera, and 1 tsp salt to The Upliance 2.0 jar. Select sauté mode at 100°C for 30 minutes with automatic stirring.
The Upliance 2.0 will now cook the brinjal with the spices at 95°C for 600 seconds with automatic stirring. Then increase the cooking time to 900 seconds, and finally to 1020 seconds, maintaining the temperature at 95°C and automatic stirring.
Add 2 minced stems of coriander leaves and 0.5 tsp methi seeds to The Upliance 2.0 jar. The device will stir automatically for an additional 120 seconds at 95°C. Then increase the cooking time to 600 seconds at 95°C with automatic stirring.
Once the cooking is complete, remove the dish from The Upliance 2.0 jar and serve hot with roti or rice.
No more standing over the stove. Upliance stirs your filling perfectly.
Maintain exact 120°C for perfect sautéing without burning.
Built-in scale tracks nutrition automatically as you cook.
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