Spicy and tangy gravy, enriched with aromatic eastern spices gives this aubergine and potato curry a very unique Maharastrian flavour.
12 small aubergines cut into slits
4 medium potatoes cut into wedges
1/4 cup fresh grated coconut
1/4 cup peanut powder,
1 teaspoon fresh garlic paste
1 teaspoon tamarind pulp,
1 tablespoon jaggery,
1 tablespoon fresh chopped coriander,
2 teaspoon chili powder,
1 tablespoon coriander powder,
1 teaspoon cumin powder,
Salt to taste,
1 teaspoon turmeric powder.
2 tablespoons sunflower oil.
2 sticks cinnamon, 5 cloves, 5 peppercorns, 3 dry bay leaves , 5 cardamom pods peeled,1 teaspoon sesame seeds .Dry roasted and grind to make 2 tablespoons masala.
1. Heat the oil in a pan, when it is hot add garlic and sauté. Add the prepared aubergines and potato and toss to coat with oil. Stir fry to brown slightly.
2. Add the salt, chilli powder, turmeric, coriander, cumin powder and mix well .Cover and cook on low heat till aubergines and potatoes are three quarters cooked.
3. Add the coconut, ground peanut, tamarind pulp, jaggery and the 2 tablespoons goda masala. Mix well, cover and cook till flavours infuse and aubergines and potatoes are cooked fully.
4. Transfer to serving dish and garnish with chopped coriander.
Serve hot with rotis.
Flavours of Maharastra, event by simply.food hosted PJ of seduce your tastebuds
Masala stuffed baby aubergines.