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