Ingredients:

• 3 tbsp – oil
• 1/2 tsp – Mustard Seeds
• 1/2 tsp – Fenugreek
• 1/2 tsp – Urad Dal
• 1/2 tsp – Coriander seeds
• 3 – dry Red Chillies
• A pinch of Hing (asafoetida)
• 1 tsp – Tamarind paste
• A pinch of Turmeric
• 1 – big Eggplant
• 1 – Onion
• 1 – Tomato
• 3 tsp – roasted Peanuts
• 1 tsp – sesame seeds
• 1 tbsp – grated Coconut
• 1.5 tsp – Red Chilli powder
• 1 cup – water
• Salt to taste

Method:

1. Heat 2 tsp of oil and fry urad dal, mustard seeds, fenugreek, coriander seeds, dry red chillies, and a pinch of hing. Grind and set aside.
2. In another pan, heat 3 tsp of oil.
3. Cut the eggplant, fry, and set aside.
4. Mix the ground masala with the eggplant, tamarind paste and a pinch of turmeric. Add water if necessary.
5. In a frying pan, heat some oil and add the chopped onions and tomato. Fry for 5 minutes.
6. Add water and red chilli powder, and simmer for 5 minutes.
7. In the meanwhile, grind grated coconut, sesame seeds, and peanuts to a fine powder. Add it to the gravy.
8. Add another 1/2 cup of water and simmer for 5 minutes.
9. Garnish with coriander leaves and serve hot with rotis or rice.

Recipe courtesy of Vani