Ingredients:
- 2 tbsp raw peanuts
- 1 tbsp sesame seeds
- 1 tbsp poppy seeds
- 1 tbsp coconut
- 6 baby eggplants
- 1 brown onion finely diced
- Thumb sized piece of ginger, finely grated
- 6 cloves garlic, finely grated
- 2 tbsp peanut oil
- 2 tbsp sesame oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 4 dried red chillies
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 1 tsp coriander powder
- 2 tablespoons tamarind puree
- 6 curry leaves
- Salt to taste
Method:
1. Start by toasting off your peanuts, sesame, poppy and coconut
2. Once they are toasted, blend with 3 tbsp of water until you have a smooth paste
3. Wash the eggplants in salted water and cut across in the bottom of each one
4. In a large frying pan you have the lid for, heat the peanut oil and fry the eggplants until they are 60% cooked
5. Remove the eggplants from the pan and add the sesame oil to the pan
6. Next, add the onion, mustard seeds, cumin seeds, ginger, garlic, dried chillies and season with salt. Cook this for 3 to 4 minutes, or until nice and fragrant
7. Now add the seed purée from Step 2, the tamarind, curry leaves and all the other dried spices
8. Stir until you have a thick gravy and add about 3/4 cup of water to thin the gravy out
9. Add the eggplant back to the pan, stir and place the lid on. Cook this over a medium low heat for 10-15 minutes, or until the eggplants are cooked through
10. Garnish with some fresh coriander, and serve with rice or Biryani
11. Enjoy!