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
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.