This is a spicy coconut, peanut & sesame seed based curry. (Halve
the quantities for 4 servings)
Eggplant (aubergine)=============2 (long & purple)
Potato=========================2 medium size
Tamarind paste==================1 tsp
Jaggery (raw sugar)===============1 tsp
Vegetable oil====================4 tbsp
Grind in a mill
(grind the peanuts separately)
Peanuts (roasted)================3/4 teacup full
Sesame seeds (roasted)==========1/4 teacup full
Red Chilli powder (hot)============1 tsp
Garam masala (curry powder)=======2 tsp
Cumin seeds (roasted)============1 tsp
Corriander seeds (roasted)=========1 tbsp
Puree in a blender
Grated Fresh Coconut=============1/4th
Corriander leaves================5 gm
Finely chopped ginger=============1"
Crushed & chopped garlic==========2 cloves
Brown mustard seeds=============1tsp
Curry leaves=====================1 sprig
All these ingredients are available at any Indian store (some supermarkets e.g. Tescos also stock ingredients for Indian cooking now)
1. Wash the eggplant and chop into cubes (remove the stalk, cut lengthwise and chop)
2. Soak the chopped eggplant in salty water (add a few pinches of salt to the water)
3. Peel the potato and cut into cubes.
4. Roast the peanuts until they are dry and the skin comes off easily. Remove the skin.
5. Grind the peanuts to a powder in a mill
6. Roast the Cumin & corriander seeds.
7. Roast the sesame seeds until slightly brown.
8. Grind the cumin, corriander and sesame seeds to a fine powder in a mill
9. Grate the coconut, chop the tomato, chilies & corriander leaves and puree in a blender (add a little water)
10. Heat 4 table spoons of vegetable oil (olive / sunflower etc.) in a thick bottomed vessel. When the oil is hot, add the mustard seeds and let them crackle. Add the curry leaves and ginger and fry while stirring for 10 seconds.
11. Add the pureed mix and fry for 15 minutes on medium heat while stirring.
12. Add the powder from the mill and mix.
12. Add the cubed potato + 1 litre of water and cook until the potatoes are half done.
13. Drain the water that the chopped eggplant was soaked in and add it to the vessel. add some water if required.
14. Add the tamarind paste and jaggery.
15. Cover and cook until the potatoes are soft & the eggplant is done.
16. Serve with hot chapati or rice.