Baingan Salan

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:

1. Grind the roasted peanuts, sesame seeds and coconut to smooth paste.
2. Roast the eggplant in 1 tbsp oil until partly soft and charred. Keep aside.
3. Fry onion, ginger garlic paste and red chilis in seasoning
4. Add all the spices (coriander, cumin and red chili powder) with salt and cook until onions are brown
5. Add 2-2.5 cups of water, tamarind paste, brown sugar and bring to boil
6. Add the peanut paste and eggplant
7. Cook on low flame until eggplant is completely soft