Hyderabadi Eggplant

Ingredients

• 1 large eggplant cut into 1 inch long pieces
• 2 tbsp oil
• ¾ tsp salt
• 1 tsp chilli powder
• ¼ tsp garam masala
• 1 onion finely chopped
• 2 tbsp oil
• 2 tsp dessicated coconut
• 2 tsp sesame seeds
• 2 tsp coriander seeds
• 1 tsp jeera seeds
• 1 tbsp raw peanuts
• 1 tbsp brown sugar
• 1 tsp tamarind paste
• 1 cup water

Method

1. Roast the peanuts, sesame seeds, coriander seeds, jeera seeds and dessicated coconut until they are golden brown.
2. Grind to a smooth paste the roasted ingredients, brown sugar and tamarind paste using as much of the cup of water as required.
3. Heat oil and stir fry brinjals with salt, garam masala, chilli powder until just cooked. Keep aside.
4. Heat the other 2 tbsp of oil and fry onions until golden brown.
5. Add the paste, eggplant and water and bring to boil. Reduce heat and simmer for 5 to 6 mins.