/ / Recipe for Mini Eggplant

Recipe for Mini Eggplant

  • Violet small eggplants - 6 pieces
  • Seeds of sesame - 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 brownSeeds 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 chopped onions. Next, add ginger and 2 cloves of garlic. Alternatively, you can use a ready mix of ginger and garlic. Fry in a bowl of a combine roasted peanuts, sesame seeds and coconut shaving, add a little water. Grind together to get a light 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. Add salt. Cook for a minute continuously stirring. Until the paste thickens. 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

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