Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Eggplant, cut into small wedges | 480 g | Pungent, Bitter, Sweet · Heating |
 Peanuts, roasted and ground coarse | 70 g | Sweet, Astringent · Heating |
 Sesame seeds, toasted and ground | 24 g | Sweet, Bitter, Astringent · Heating |
 Coriander seeds, ground | 6 g | Astringent, Bitter, Sweet · Cooling |
 Turmeric, ground | 2 g | Bitter, Pungent, Astringent · Heating |
 Peanut oil, for the pan | 22 g | Sweet · Heating |
 Tamarind pulp, diluted | 20 g | Sour, Sweet · Heating |
 Rock salt, finely ground | 4 g | Salty · Cooling |
| Water, freshly boiled | 240 g | Whole culinary ingredient |
Step-by-Step Preparation
- Heat 240 ml (about 1 cup) water until vigorously boiling, then lower it to a bare simmer beside the main pot for measured additions.
- Sear the eggplant wedges in peanut oil until their cut faces color and their skins begin to soften. Use medium-high heat for 4–6 minutes, turning once, until the cut faces are browned while the centers remain firm enough for simmering.
- Sprinkle in coriander and turmeric, pour over the diluted tamarind. Take 6–8 minutes over medium-low heat, using the stated texture and aroma as the final guide.
- Cover until the flesh is tender. Keep the pot covered over gentle medium heat for 19–21 minutes; check once at the midpoint and continue until a thin knife slides through the largest piece without resistance.
- Fold in the coarse peanut-and-sesame powder, add enough hot water to prevent scorching. Work over low heat for 4–6 minutes, folding from the bottom until the mixture is even, hot through, and no raw spice aroma remains.
- Reduce to a clinging kura. Maintain steady low heat for 6–8 minutes, stirring every 5 minutes, until a spoon drawn across the base leaves a trail that closes slowly.
- Rest Andhra Eggplant Peanut Kura for 3 minutes uncovered off the burner; turn the pieces once, check that no steam is softening the surface, and serve warm.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original lacto-vegetarian recipe developed for the R3 regional and practical cooking collection)
Peanut and sesame make this Andhra eggplant curry dense and warming Vata: eat a small portion with soft rice and ensure the eggplant is fully tender. Pitta: reduce tamarind and use coriander in place of chili. Kapha: halve the nut mixture and serve with abundant greens.
USDA Nutrition Facts for Andhra Eggplant Peanut Kura
| Nutrient | Per 100g | Per Serving (1 serving (217g)) |
|---|---|---|
| Energy (Calories) | 106 kcal | 230 kcal |
| Protein | 3.3 g | 7.1 g |
| Total Carbohydrates | 7.2 g | 15.6 g |
| Dietary Fiber | 3.1 g | 6.8 g |
| Total Sugars | 3.2 g | 7.0 g |
| Total Fat | 8.1 g | 17.6 g |
| Calcium | 47.3 mg | 102.6 mg |
| Iron | 1.21 mg | 2.62 mg |
| Magnesium | 36.2 mg | 78.5 mg |
| Phosphorus | 67.1 mg | 145.6 mg |
| Potassium | 224 mg | 487 mg |
| Sodium | 184 mg | 398 mg |
| Zinc | 0.61 mg | 1.33 mg |
| Copper | 0.26 mg | 0.57 mg |
| Manganese | 0.41 mg | 0.89 mg |
| Selenium | 1.9 µg | 4.2 µg |
| Vitamin C | 1.4 mg | 3.1 mg |
| Vitamin A (RAE) | 0.6 µg | 1.3 µg |
| Vitamin E | 1.71 mg | 3.70 mg |
| Vitamin K | 2.0 µg | 4.4 µg |
| Thiamin (Vitamin B1) | 0.11 mg | 0.23 mg |
| Riboflavin (Vitamin B2) | 0.04 mg | 0.10 mg |
| Niacin (Vitamin B3) | 1.52 mg | 3.30 mg |
| Vitamin B6 | 0.10 mg | 0.21 mg |
| Folate (DFE) | 34.6 µg | 75.0 µg |
| Choline | 9.1 mg | 19.7 mg |
