- 8 small size eggplants washed ( you can leave ends )
- 1 cup finely chopped onion
- 2 cloves of garlic minced
- 1/2 cup grounded peanuts
- 1/2 teaspoon turmeric
- 1 teaspoon red chili powder ( or as per taste)
- 1 tablespoon garam masala
- 1/2 tablespoon coriander powder
- 3 table spoon oil
- 1 tea spoon cumin seeds
- Salt as per taste
- Fresh chopped coriander to garnish
- 1/2 tablespoon lemon juice
- 2-3 cups of hot water
Dry Masala Mix
- 1 teaspoon chili powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 1/2 teaspoon salt
1. Make 2 cuts (quarters)in each eggplant leaving end intact
2. Add ingredients of dry masala mix and fill in each eggplant, set aside ( it will just coat the inside of eggplant)
3. Heat oil in a pan, add cumin seeds
4. Add garlic and onions and let saute
5. Add grounded peanuts, turmeric, chili powder, garam masala, coriander powder and salt
6. Let cook for a minute, then add eggplant, cook for 2-3 minutes and then add 2 cups of hot water
7. cover and cook for 20 minutes, till eggplants are cooked. Add more hot water if the curry drys
8. Cook little longer without lid if you want thicker curry.
9. Add lemon juice and garnish with chopped coriander leaves and serve hot with rice or roti.
* remember while seasoning for salt that dry masala mix has some salt.
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