A delicious warming dish with a faint nutty aroma. Delicious with roti or warm rice.
WHAT YOU NEED:
1 large eggplant
5 medium tomatos
2 medium onions - finely diced
2 tbs unsalted peanuts
1 green chilli finely diced
Few curry leaves ( if available)
1/2 tsp of mustard seeds black
1 tsp coriander powder
1/2 tsp of cumin powder
1/4 tsp or a pinch of turmeric
1/2 tsp to 1 tsp of red chilli powder
1 tbs sesame seeds
1 tsp of ginger/garlic paste
2 dry red chilli
Coriander leaves
oil
WHAT TO DO:
1. Dice eggplant and place in a microwave safe bowl add enough oil to coat each eggplant piece and microwave till eggplant tender and almost cooked. Alternatively slice the eggplant and shallow fry till done then dice or deep fry eggplant cubes. Set aside.
2. In a pan heat a few tsps of oil and once hot add the dried red chillis, mustard seeds, cumin seeds, finely diced onion, curry leaves(if available). Stir for about 2 mins.
3. Add the diced green chilli, ginger/garlic paste, tumeric and stir till combined.
4. Add the chopped tomatos followed by the coriander powder and chilli powder. Cover with lid.
5. Cook till tomatos are done. You may need to add a little water if pan dries.
6. Once the tomatos are cooked then add the precooked eggplant and stir till combined. Add some water if mixture is too dry.
5. In a separate pan dry roast the peanuts and the sesame seeds and then grind to a fine powder.
6. Add the powder to the tomato and eggplant curry.
7. Stir in the finely chopped coriander leaves turn off heat, cover and let sit for 5 mins.
8. Serve hot with rice or roti!!!!!
