Baingan Salan

Serves: 4  
Calories: 230/serving
Eggplant2 medium, longcut into wedges
Onion3 mediumjulienne
Peanuts3 tbsproasted
Sesame seeds2 tbsproasted
Coconut2 tbsproasted
Ginger garlic paste1-2 tsp
Tamarind paste1 tbsp
Brown sugar1/2 tsp or little more
Coriander powderto taste
Cumin powderto taste
Red chili powderto taste
Saltto taste
Indian seasoningred chilis, curry leavesturmeric

  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