July 25, 2016
- Prep: 20 mins
- Cook: 30 mins
- Yields: 4-6 servings
weigh and measure all the herbs and spices required Garlic chopped 2 tsp Ginger roughly chopped 1/2 inch Sesame seeds- 2 tsp Coriander seeds- 1/2 tsp Fenugreek seeds- 1 tsp Poppy seeds- 1 tsp Roasted or salted peanuts 3 tsp ( ready roasted peanuts available in most supermarkets will do) Cumin- 1 tsp Turmeric- 1/2 tsp Chilli Powder- 1/2 tsp ( add more to suit your heat levels) Dry coconut- 2 tsp ( optional) but will add extra flavour you can use dedicated coconut too alternatively Jaggery or Sugar or Honey -1/2 tsp Tamarind paste- 1/2 tsp Curry leaves a few Oil-1/2 cup Salt to taste
Sauté the onions and grind them to make a paste Meanwhile heat oil in the pan and start stuffing the paste into the Aubergine When the pan and oil is ready add the curry leaves and Aubergine evenly- approx 10-12 min till cooked Now add the tamarind water to the paste left aside into the pan and cook over medium heat for another couple of minutes. Add 1 cup of water to the pan and stir it till the aubergine is cooked and oil separates.