Ringna Methina Shaak

Cuisines

Best for

Recipe

Ingredients

	250 grams	Eggplant , small
	2 tablespoons	Peanut oil
	1 teaspoon	Mustard Seed
	1 teaspoon	Cumin , seeds
	1 pinch	Asafoetida
	10	Curry Leaf
	2	Green Chili , slit
	1 teaspoon	Turmeric powder
	1 teaspoon	Red chili powder
	1 teaspoon	Coriander powder
	1 tablespoon	Jaggery , grated
	2 tablespoons	Tamarind , pulp
	2 tablespoons	Peanut , roasted, coarsely ground
	2 tablespoons	Cilantro , chopped

Instructions

1. 1 Wash and cut the eggplants into quarters, keeping the stem intact.
2. 2 Heat peanut oil in a pan over medium heat.
3. 3 Add mustard seeds and let them splutter.
4. 4 Add cumin seeds, asafoetida, curry leaves, and green chilies. Sauté for a minute.
5. 5 Add the quartered eggplants and stir well.
6. 6 Sprinkle turmeric powder, red chili powder, coriander powder, and salt over the eggplants. Mix well.
7. 7 Cover the pan and cook on low heat for about 10-12 minutes, stirring occasionally.
8. 8 Add jaggery and tamarind pulp to the pan. Mix well and cook for another 5 minutes.
9. 9 Add the coarsely ground peanuts and mix well.
10. 10 Garnish with fresh coriander leaves before serving.