Mini eggplants
Description
The recipe won't take much time. Recipe for preparing small eggplants, about the size of a small apple. Serve hot.
Instructions
- 1
Step 1
In a dry skillet, toast the white sesame seeds until golden brown. Set aside.
- 2
Step 2
Next, in the same dry skillet, toast 2 tablespoons of peanuts. Set aside.
- 3
Step 3
Now, add 1 tbsp of oil to the pan and add the washed eggplants. Cook until soft and set aside.
- 4
Step 4
Add thinly sliced onion to the same oil.
- 5
Step 5
Next, add ginger and 2 cloves of garlic. Alternatively, you can use a ready-made ginger and garlic mixture.
- 6
Step 6
Put the roasted peanuts, sesame seeds, and coconut flakes into the bowl of a food processor, and add a little water.
- 7
Step 7
Grind together to obtain a light paste.
- 8
Step 8
The onion should already be brownish in color; add the prepared paste to it and mix well.
- 9
Step 9
Now add 1/4 tsp turmeric powder, 1 tsp cumin, 1 tbsp coriander powder, and 1-2 tsp red chili powder. Add salt to taste.
- 10
Step 10
Cook for a minute, stirring constantly, until the paste thickens.
- 11
Step 11
Add tamarind juice (to obtain tamarind juice, simply soak the pulp in 1 cup of warm water and strain).
- 12
Step 12
...and mix well.
- 13
Step 13
Add the fried eggplants.
- 14
Step 14
Cover with a lid and cook for 5-10 minutes until the sauce thickens.
- 15
Step 15
Serve warm and garnished with coriander leaves.