INGREDIENTS:
Peanut & Coconut Paste:
- 100gm Peanuts, Raw
- ½tsp Whole Cumin Seeds
- 40gm Unsweetened Dessicated Coconut
- 4 Dried Red Chillies, torn
- ½tsp Whole Peppercorn
- 100 to 200ml Water
Braised Eggplant:
- 450gm Eggplant, raw, in chunks
- 1tsp Turmeric Powder
- Salt, to taste
- 10gm Mustard Oil
- 200gm Onion, paste
- 20gm Ginger, paste
- 20gm Garlic, paste
- ½tsp Red Chillie Powder
- ½tsp Cumin Powder
- ½tsp Coriander Powder
- 250ml Water
INSTRUCTIONS:
- For the paste, dry fry all the ingredients apart from the water till the mixture becomes fragrant. Transfer to a blender. Add enough water and blend to make a thick paste. Reserve for use.
- Dry rub the eggplant chunks with the turmeric and salt. Heat the oil in a pan, shallow fry the eggplant till the pieces take on a bit of colour. Set aside.
- In the same pan, cook the onions, till light golden, add the ginger and garlic and allow the mixture to cook further. Add the powdered spices and cook till the mixture glistens.
- Add the prepared peanut and coconut paste. Mix thoroughly. Add the fried eggplants. Mix well. Follow it up with water. Braise on a low heat till the eggplant is tender.
- Serve hot with rice or any flatbread.
Source: And Cakes Too
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