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Preparation Time : 20
Cook Time : 25
Total Time : 45
10-12 baby eggplants, slit, washed and drained
3 tbsp. oil
2 tbsp. peanuts
1 tbsp. sesame seeds
2 tbsp. fresh grated coconut
1 tbsp. roasted coriander powder
1 tsp. roasted cumin powder
1 large onion, chopped
1-2 sprigs curry leaves
1 tbsp. ginger-garlic paste
1/2 tsp. turmeric powder
1 tsp. salt or to taste
1 tbsp. red chili powder
1 tsp. tamarind paste
Wipe the eggplants well and keep aside. Heat 1 tbsp. oil and fry them till light brown. Drain and keep aside.
Dry roast the coconut, sesame seeds and peanuts till golden in colour. Cool and grind into a powder. Keep aside.
Heat remaining oil and saute the onion and curry leaves till light brown. Add the ginger-garlic paste, turmeric powder, red chili powder, coriander powder and cumin powder mixed with a little water.
Saute till the oil separates. Add the ground coconut powder and fry on low flame till well combined.
Add 1 cup water and salt. Bring it to a boil. Add the fried eggplants. Cover and simmer for 2-3 minutes on medium flame or till the gravy slightly reduces.
Now add the tamarind paste mixed with 1/2 - 3/4 cup water. Cover and simmer further till the oil starts to leave the sides of the pan.
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