Halwai July 10, 2018

Ingredients:

• 1 – Medium Eggplant (cubed)
• 1 – Tamarind (lemon sized)
• 2 – Garlic (chopped)
• 1 – Onion (chopped)
• 2 tsp – Coriander powder
• 1/2 tsp – Turmeric powder
• 1 tsp – Garam Masala powder
• 1/2 tsp – Mustard Seeds
• 3 tbsp – Peanuts
• 4 Dry Red Chillies
• 1/4 tsp – Asafetida powder
• 1/4 cup – Coconut (grated)
• Salt
• Oil

Method:

  1. Soak the tamarind in warm water and extract the juice from it.
  2. Heat 1/2 tsp oil in a pan.
  3. Add onions, garlic, peanuts, dry red chillies, coconut and fry everything on simmer until a nice aroma arises.
  4. Once cooled, grind them together into a smooth paste.
  5. In the same pan, add2 tbsps oil.
  6. Add mustard seeds and let it splutter.
  7. Add asafoetida powder, add the cubed eggplant chunks, turmeric and fry for few minutes.
  8. Add the ground paste and saute for few more minutes.
  9. Add the tamarind juice, coriander powder, garam masala powder, salt, water (if required) and simmer.
  10. Cook until the oil separates from the gravy.
  11. Garnish the gravy with coriander leaves and serve with rice.
  12. Recipe courtesy: Priya Easy N Tasty Recipes