- Violet small eggplant - 6 pieces
- Seeds of sesame seeds - 2 Art. spoons (white)
- Peanuts - 2 Art. spoons
- Grated coconut - 2 st. spoons
- Bulb - 1 piece (thinly sliced)
- Ginger - 1 piece (2.5 cm)
- Garlic - 2 Teeth
- Turmeric powder - 1/4 Teaspoon
- Seeds of cumin - 1 teaspoon
- Powder of coriander - 1 Art. a spoon
- Powder of red chili - 1 Teaspoon (or to taste)
- Tamarind - 1 piece (the size of a small lemon)
- Oil - 1 st. a spoon
- Salt - - To taste
- Fresh coriander leaves - - To taste (for decoration)
In a dry frying pan, fry until golden-colored seeds of white sesame. Set aside. Next, in the same, dry pan, fry 2 tablespoons. peanuts. Set aside. Now, add 1 tbsp to the frying pan. oil and throw washed eggplant. Cook until soft and set aside. Add also thinly sliced onions to the oil. Next, add ginger and 2 cloves of garlic. Alternatively, you can use a ready mix of ginger and garlic. Leave roasted peanuts, sesame seeds and coconut chips in a bowl, add a little water. Predmolite together, that would get an easy paste. The onion should already be brownish color, add to it the made paste and mix. Now add 1/4 tsp. powder of cucumber, 1 tsp. cumin, 1 tbsp. coriander powder and 1-2 tsp. powdered red chile. Please salt. Cook for a minute constantly stirring. While the paste does not thicken. Add tamarind juice (to get juice from tamarind, just soak the flesh in 1 glass of warm water and strain) ... ... and mix well. Add fried eggplants. Cover and cook for 5-10 minutes until the sauce thickens. Serve with warm and decorated coriander leaves. Bon Appetit.
Servings: 2