Here is the recipe
1 large eggplant
1 handful of roasted peanuts , ground into a coarse powder.
1 medium onion chopped
1 small tomato chopped
1 tsp red chilli powder
1/2 tsp turmeric pwd (optional)
1 tsp whole pepper
1 tsp cumin/jeera seeds
1 tsp mustard seeds
1 tsp urad dhal
1 tsp channa dhal
1 tsp tamarind paste dissolved in 1/2 cup of water
curry leaves optional.
salt and oil to taste.
Wash and cut the brinjal or eggplants into 1 inch long strips.
Take 2tblsp of oil in non stick kadai/pan.
Add the mustard and wait till it splutters.
Now add the urad dhal, channa dhal, pepper , jeera and currey leaves.
Once the dhal is brown, add the onions and fry till translucent.
Add the eggplants and fry nicely till it shrinks in size, now add the tomatoes, chillipowder, turmeric, and salt. Sprinkle some water, reduce the flame and close the pan with lid.
Allow it to cook for 8 10 mins, and then add the tamarind juice(1tsp paste dissolved in 1/2 cup water).
Increase the heat and stir well till all the juice is absorbed.
Now add the coarse peanut/groundnut powder , chopped coriander leaves, stir well to combine and switch of the stove.
- Always add the peanuts, only when all the water is absorbed and the curry is almost dry. Otherwise the dish will become very soggy.
- As a variation you can also add 2tblsp of shreded coconut with or without the peanuts .
- Roasting the brinjal in more oil (20r 3 tblsp more) and allowing the brinjal to cook in the oil will definitly enhance the taste even better i.e. if you are not worried about the extra calories or fat that bringa along with it :).
This is a great dish to prepare for potlucks, get together's or any party for that matter.