Serves: 4
Calories: 230/serving
| Ingredient | Qty | Prep |
| Eggplant | 2 medium, long | cut into wedges |
| Onion | 3 medium | julienne |
| Peanuts | 3 tbsp | roasted |
| Sesame seeds | 2 tbsp | roasted |
| Coconut | 2 tbsp | roasted |
| Ginger garlic paste | 1-2 tsp | |
| Tamarind paste | 1 tbsp | |
| Brown sugar | 1/2 tsp or little more | |
| Coriander powder | to taste | |
| Cumin powder | to taste | |
| Red chili powder | to taste | |
| Salt | to taste | |
| Indian seasoning | red chilis, curry leaves | turmeric |
Method:
- Grind the roasted peanuts, sesame seeds and coconut to smooth paste.
- Roast the eggplant in 1 tbsp oil until partly soft and charred. Keep aside.
- Fry onion, ginger garlic paste and red chilis in seasoning
- Add all the spices (coriander, cumin and red chili powder) with salt and cook until onions are brown
- Add 2-2.5 cups of water, tamarind paste, brown sugar and bring to boil
- Add the peanut paste and eggplant
- Cook on low flame until eggplant is completely soft
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