Serves 1
Directions
- 1Cut the eggplant in half and fry in oil.
- 2Add cumin, fennel, mustard seeds, pepper and curry leaves in a pot with oil.
- 3Add green chilies and chopped onions and cook.
- 4Add chili powder, coriander powder, turmeric and salt.
- 5Add chopped tomato.
- 6Fry sesame seeds, fenugreek seeds and peanuts and grind into a paste.
- 7Add the fried eggplant to the tomatoes mixture.
- 8Add the sesame seeds and peanuts paste and mix.
- 9Add tamarind juice.
- 10Cook in low flame for 5-6 minutes.
Ingredients
- eggplant
- oil
- 1 spoon cumin seeds
- 1 spoon fennel seeds
- 1 spoon mustard seeds
- 1 tablespoon pepper
- 1 sprig curry leaves
- 1 ladle oil
- 2 green chilies
- 1 large onion
- 1 tablespoon red chili powder
- 1 tablespoon coriander powder
- 0.5 spoon turmeric
- salt
- 1 medium tomato
- 1 tablespoon sesame seeds
- 0.25 spoon fenugreek seeds
- 3 tablespoon peanuts
- size of a gooseberry tamarind
- water
Equipment
knifefrying panspoonbowlpot
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