Serving for - 3
Ingredients
Eggplant / Brinjal (long and purple colored) - 2 (Wash and cut into medium sized cubes. Put them in a water.)
Onion - 1 (finely chopped)
Tomato - 1 (Cut into cubes)
Red chili powder - 1 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Goda Masala - 1 tsp (You can substitute it with garam masala.)
Turmeric powder - 1/4 tsp
Oil - 3 tbsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Pinch of asafoetida
Curry leaves - 5-6
Tamarind pulp - 1 tbsp (I used 1/4 tsp tamarind paste concentrate.)
Grated Jaggery - 1 tsp
Roasted peanut powder - 2 tbsp
Salt to taste
Cilantro for garnishing
Procedure
- Heat oil in a pan. Add mustard seeds, cumin seeds, pinch of asafoetida and curry leaves. Add chopped onion and saute till it turns translucent. Add tomato cubes and saute for 4-5 minutes. Tomatoes should get mashed up with onions. Add red chili powder, turmeric powder, coriander powder, cumin powder, goda masala and salt to taste. Saute till oil starts to separate from spices.
- Add eggplant cubes, tamarind pulp, jaggery and little water. Mix well and cover the pan. Let it cook for 8-10 minutes. Keep stirring in between. Finally add roasted peanut powder and chopped cilantro. Let it simmer on low heat for 5 minutes. Serve hot with chapati or rice.