I love eggplant, and usually would make theeyal, eggplant stir fry or as a veggie component of Avial or Sambar and some time as Vangi bhath (eggplant rice). I was afraid to try in any other format and I am also not fond of restaurant favorite, Baingan Bharta (Mashed Eggplant ) or Bagara baingan( Deep fried eggplant curry).
What you need
Black sesame seeds: 3 teaspoon
Roasted peanuts: 10 no
Black pepper corns: ¾ teaspoon Cumin seeds: 1 teaspoon
Curry leaves: 1 sprig
Mustard seeds: ½ teaspoon
Red chili powder: 1 teaspoon Turmeric: ¼ teaspoon
Asafetodia: ¼ teaspoon
Tamarind: small lemon size
Salt: 1 ½ teaspoon or to taste
Gingelly oil/Indian sesame oil: 2 tablespoon
Eggplant: 1 big( About 7 cup when chopped into cubes)
How I made
In a small skillet toast sesame seeds until they starts to bulge up and splutters it takes about 2-3 minutes, be careful to do it in slow flame. Then add roasted peanuts and toast for another 1 minutes. Set aside. When they are cool enough to touch grind them into a fine powder and set aside.
Enjoy with rice.
Preparation time: 20 minutes
Yield: 6 serving
Will you make it again: Yes I will
I am linking this to Hearth and soul blog hop #62 hosted here